Autumn Delight Stuffed Acorn Squash

Preheat oven to 400 degrees F (204 degrees C).

Using a sharp and sturdy knife, carefully cut the acorn squash in half, following its natural grooves. Place the squash cut side down on a baking tray lined with parchment paper.

Pour 1/2 cup of water in the pan to help steam the squash. Bake for 30-40 minutes or until a fork easily pierces the outer green covering of the acorn squash.

While the squash bakes, prepare the stuffing by heating 1 tablespoon of olive oil in a medium frying pan. Add onion, garlic, and apples, and sauté until slightly tender, around 5 minutes.

Remove the apple mixture from the pan and set aside. In the same pan, add ground turkey, ground beef, rosemary, cinnamon, sage, dried red pepper flakes, salt, and pepper, then cook until the meat is browned, about 5 minutes. Stir the apple mixture back into the meat mixture.

Once the acorn squash is fork-tender, flip it so the cut side is up. Brush the cut side with the remaining tablespoon of olive oil, and season with salt, pepper, and a sprinkle of cinnamon.

Spoon the stuffing mixture into each acorn squash half. Drizzle with a little olive oil and bake for an additional 10 minutes, or until the edges of the squash are lightly browned and the stuffing has a slight crust.

Remove the stuffed squash from the oven and let cool for a few minutes before serving.