Sausage Apple Stuffed Dumpling Squash make the perfect Whole30 fall dinner for two or a crowd of six. They are sweet, spicy and filling.
Heat the oven to 350 degrees. Prep a sheet pan by lining with foil and parchment. Set aside.
While the oven is preheating, dice the cauliflower, onion and apple. Set aside in separate bowls based in ingredient.
Next, prep the dumpling squash for roasting. Slice a small, thin disc off the bottom of each squash to create a flat surface that helps the squash sit upright.
Then, chop the tops off each squash and scoop out the seeds and stringy pulp. Trash the seeds/pulp. Rub the inside and outside of each hollowed squash with coconut oil. Season with salt and pepper. Place on the baking sheet and roast for 25 minutes.
While the squash is roasting, heat a heavy-bottomed skillet over medium high heat. Add 1 tbsp of high-heat tolerant coconut oil.
Once the skillet is hot, add the sausage/pork. Break the meat apart with a spatula, and continue cooking until fully done, about 5 to 7 minutes.
Next, add the onion and cook for 5 minutes. Then add the diced cauliflower and cook for 2 minutes. Deglaze the pan by adding the vinegar and scraping the bits from the bottom of the pan. Add the diced apple, sage and salt and pepper and cook for 1 minute.
Once the squash are done, remove from the oven. Fill each squash with cooked stuffing, and return to the oven for 15 more minutes of roasted.
Remove the squash from the oven, and carefully plate each dumpling squash. Use a flat spatula to help transfer from the baking sheet to the bowl/plate since the cut bottoms are soft once cooked.
Serve immediately, and garnish with a few strips of julienne cut sage if desired.
Calories: 610; Total Fat: 45 g; Saturated Fat: 14 g; Cholesterol 120 mg; Total Carbohydrates: 24 g; Fiber: 3 g; Sugar: 12 g; NET CARBS 21 g; Protein: 29 g