Stuffed Acorn Squash with Apple and Pumpkin Seeds

Squash:

• 2 acorn squash, cut in half
• 2 T. olive oil
• ½ t. salt
• ¼ t. peper

• ½ c. pecans
• ¾ c. bread crumbs, gluten free
• 1/3 c. parmesan cheese, grated
• ½ t. basil

• 1 ½ lb. ground meat (beef, venison, turkey, chicken, etc.)
• 2 T. olive oil
• ½ large onion, diced
• ½ c. apple, diced with skins
• 1 clove garlic
• ½ c. dried cranberries
• 1/3 c. pumpkin seeds
• ¾ t. sage
• ¾ t. salt
• 1 egg

1. Preheat oven to 375 degrees.
2. Line a large baking sheet with parchment paper or aluminum foil.
3. Cut each squash in half and drizzle 2 T. olive oil between the four squash pieces. Salt and pepper the inside of each squash half.
4. Place squash, cut side down, on the baking sheet and cook for 35-40 minutes.

1. Toast the pecans in the preheated 375 degree oven for 4-5 minutes.
2. Once pecans are toasted, combine all topping ingredients in a food processor and pulse until mixture is crumbly.
3. Set aside while making the filling.

1. Saute ground meat in a saucepan with 1 T. olive oil for 8-10 minutes, or until meat is cooked thoroughly.
2. Remove cooked meat and place in a large bowl. In the same saucepan, add 1 T. oil, onion, apple and garlic. Saute for 5-7 minutes or until onions become translucent.
3. Combine ground meat, onion mixture, 2/3 of the breadcrumb topping mixture, and remaining filling ingredients in a large bowl. Toss to combine.
4. Fill each acorn squash half with ¼ of the filling. Sprinkle each with the remaining topping mixture.
5. Place squash back in the oven for another 10-12 minutes. Enjoy!