Stuffed squash is the perfect fall meal when this tasty vegetable is in season. This recipe uses acorn squash, but feel free to substitute your favourite one! We love butternut squash or sweet potato squash (also known as delicata squash) as well for this recipe. If you want a vegetarian version, check out our Lentil and Cranberry Stuffed Squash.
Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil. Drizzle with 2 teaspoons oil. Place the halved squashes cut side down on baking sheet. Bake for 20 to 30 minutes or until squash are tender. Remove from oven to cool slightly.
While the squash are cooking, heat 2 teaspoons of oil over medium heat in a large frying pan. Cook onions until translucent and tender, about 5 minutes.
Add the sausage meat and cook, breaking up any larger chunks, until no longer pink. Add the apple, garlic powder, salt, pepper, and herbs. Cook until the sausage is completely cooked through and the apples are tender. About 5 to 10 minutes.
Add chopped spinach and cook just until the spinach is wilted. Remove from heat and allow to cool slightly.
Flip squash so the cut side is facing up. You may need to trim a small amount off the backs of the squash so they lay flat. Fill each squash half with the sausage mixture.
Place back in oven for 5 to 10 minutes. Serve with steamed green beans or a side salad.