Sweet and Savory Stuffed Acorn Squash

Here in Arizona we have approximately two seasons: SUMMER and "Winter." Fall isn't a real thing and, if we're lucky, we get three days of Spring. Because it's technically my "Winter" right now, I'm all about warm dishes of deliciousness, like this baby below. It's gluten free, dairy free, and easy to make!

Sweet and Savory Stuffed Acorn Squash

Serves 4
 - 2 acorn squash
 - 1 package of Applegate Farms Chicken and Maple Sausage 
 - 1 celery stalk diced up
 - 1 TBSP of dried gluten free bread crumbs (I used my go-to bread, Three Bakers 7 Ancient Grains)
 - 1/2 of a sweet and crisp apple diced up (Gala, Honey Crisp, etc.)
 - 1/4 (or less) chipotle pepper
 - 1 TSP dried Italian seasonings
 - Salt and Pepper for sprinkling
 - Coconut oil for baking

1. Preheat your oven to 425 degrees. Cut each acorn squash in perfect halves. Oil them up with a little coconut oil, then evenly sprinkle them with some salt and pepper, the Italian seasoning, and the chipotle pepper. Place them on a lightly greased baking pan and bake for 40 minutes.

2. In a pan, start cooking the sausage. After the sausage is close to being done, add the celery, bread crumbs, and apples and cook for about 2 - 3 minutes.

3. Once the 40 minutes is up, take the acorn squash out of the oven and evenly distribute the sausage, apple, celery, and bread crumbs into each half of squash. Add a sprinkling more of Italian seasoning to all four halves, then pop back in the oven for an additional 15 minutes.

4. Eat!