Caramelized Onion, Apple, and Sausage Stuffed Acorn Squash

1 or 2 small/medium acorn squash cut in half lengthwise and seeds/strings scooped out
1 lb pork sausage (no sugar added for Whole 30)
1 large onion sliced thin
3 T ghee
2 cloves garlic, minced
1 Apple, cored and diced
1 T fresh rosemary, chopped
2 t fresh thyme, chopped
2 cups fresh spinach
Salt and Pepper

1. Preheat oven to 400 degrees and line baking sheet with parchment paper.

2. Brush squash cut sides with salt and olive oil. Place open side down on baking sheet and roast for 20-30 minutes or until top of squash feel tender when gently touched. Set aside after removing from oven.

3. In a medium skillet, heat the ghee over low heat and add onions, stirring to quote. Add salt and cook for 25 minutes, stirring every 5 minutes to avoid burning. Remove from heat and set aside.

4. Heat large saucepan over medium low heat and add sausage. Once fat begins to render, add garlic and increase heat to medium.

5. Cook sausage until browned.add the apples and herbs and continue to cook, stirring until apples soften, about 10 minutes. Add spinach and salt and pepper, stirring until spinach wilts.

6. Add the caramelized onions to the sausage mixture, leaving excess fat in pan. Preheat the broiler, then fill halves of squash with stuffing mixture.

7. Arrange the squash, stuffing side up, and put under broiler for 5-10 minutes until tops get toasty, checking often to prevent burning.