Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Cut the acorn squash in half lengthwise from stem to bottom and use a spoon to scoop out the seeds/strings in the center. Place the 6 halves open-side up on a baking sheet. Roast for 35 minutes, or until the squash is tender to the touch.
3 large acorn squash
While the squash is roasting, make the filling. Heat the oil in a large skillet over medium-low heat. Add the sliced onion and cook for 20 minutes to caramelize the onions, stirring every 2-3 minutes. When the onions are caramelized, add the garlic and cook for 1-2 more minutes.
2 Tablespoons olive oil or coconut oil, 1 large yellow onion, 3 cloves garlic
Add the sausage to the onions and turn the heat up to medium. Season with salt and pepper to taste then cook the sausage for 6-8 minutes, stirring often to break it up until no pink remails.
1 lb Italian sausage, Kosher salt and black pepper to taste
Add the chopped apple, spinach, and fresh herbs and stir to cook until the spinach wilts, 2-3 minutes.
1 large apple, 1 tablespoon fresh chopped rosemary, 1 tablespoon fresh chopped sage, 2 teaspoons fresh chopped thyme, 2 cups spinach
When the squash is done, remove it from the oven. Divide the filling evenly between the 6 halves.
Switch the oven to broil and place the stuffed acorn squash back in the oven for 3-5 minutes until the tops get browned and crispy. Enjoy with more fresh herbs.