Sweet & Savory Stuffed Acorn Squash

Preheat oven to 425°F (220°C).

Using a serrated knife, cut open acorn squashes. (Can poke holes around the outside and microwave for ~5 minutes to soften, if needed.)
Scoop out seeds from inside squash so you have a “bowl.”

Brush the inside of each squash half with avocado oil and sprinkle with salt. Place face down on a lined baking sheet and roast 25-30 minutes (depending on size), until fork tender.

In a skillet over medium high heat, add a drizzle of oil and cook onion and mushrooms for 3-4 minutes. Add sausage and cook until no longer pink, 5-7 minutes. Add garlic, rosemary, thyme, onion powder and spinach, stirring to integrate. Cover and cook 1-2 minutes, until spinach is wilted.

Stir in chopped Sunsweet® Amaz!n™ Prunes. Add salt if needed. (Sausage typically has enough salt added already, but season to your preference.)

Place squash “bowls” on baking sheet and fill with sausage mixture. Sprinkle with cheese, or stop here if you don’t want cheese.

Broil until cheese is melted, 2-5 minutes. Watch it so it doesn’t burn!

Sprinkle with red pepper flakes, serve, and enjoy!