Stuffed Acorn Squash

Pre-heat oven to 400 degrees Farenheit and cover a baking sheet in foil. 

Cut the acorn squash in half and use a large spoon to scoop out the seeds. If you have trouble cutting the squash try microwaving it first for 1-2 minutes. 

Place the acorn squash on the baking sheet and sprinkle with about 1/8 tsp salt. Bake for 25 minutes. 

Prepare the rest of your ingredients by finely chopping the rosemary, dicing your onion and apple, and slicing the sausage links into small rounds. 

Heat two large pans on medium heat on the stove.

On the first pan add ground turkey and diced sausage. Sprinkle with 1/2 tsp sage, 1/8 tsp salt, 1/8 tsp pepper and cook until turkey is slightly browned and cooked throughout. Then add broth, spinach, and almond cheese and keep warm. 

Meanwhile, on the second pan, add diced onion, apple, mushrooms, and a pinch of salt. After about 5 minutes on medium heat the mushrooms and onions should brown and the apples should be tender. 

Mix together the ingredients from both pans into one pan or a large mixing bowl and add additional salt and pepper to taste. 

Using a small serving spoon, fill each acorn squash half with the meat mixture. Top with additional almond cheese if desired and serve!