Oven-Roasted Acorn Squash Boats with Sausage, Beef, and Herbs

This meal is terribly hearty and satisfying. The mild sweetness and soft texture of the acorn squash pairs deliciously with the meaty heartiness of the sausage and beef. This is very filling and not expensive to make! It is fantastic for leftovers as well.

INGREDIENTS:
3 whole acorn squash
1-2 TBS bacon fat
Sea salt
Black pepper, freshly ground
About 1.5 lbs ground beef (preferably grass-fed & finished)--% leanness doesn't matter here.
About 1.5 lbs pork sausage (I am on a strict budget so I use Jimmy Dean's "Natural" variety, but if you can afford pastured pork sausage then do it!)
1-2 TBS chopped fresh sage (or 2 tsp dried & ground)
2 tsp. dried, ground thyme
1 medium yellow or white onion, finely chopped

Directions:
1) Preheat oven to 400 degrees.

2) Slice the acorn squashes lengthwise in half and remove the seeds/inner fibers with a spoon. Sprinkle the squash flesh with sea salt and pepper lightly.

3) Place the dollops of bacon fat onto a large cookie sheet and slide it into the oven to melt the fat if it is in solid form. Once the fat is in liquid form, use your fingers to spread it evenly over the cookie sheet surface.

4) Put the squash halves on the cookie sheet, face-(flat side) down.

5) Put the squash into the oven and set the timer for 35 minutes.

6) While those are baking, mix the beef, sausage, herbs, and onion thoroughly in a bowl. You won't need to add any salt or pepper because the sausage is already seasoned quite well.

7) When the timer beeps for the squash, remove from oven and use tongs to turn the squash halves over so their hollow sides are facing UP.

8) Spoon the beef/sausage mixture into the centers of the squash halves. Use a generous amount so that it kind of "mounds" on the top. If you have any filling left over, then start a skillet on the stove and fry it up as meatballs, or else put the remainder in a meatloaf pan and put that in the oven while the stuffed squashes finish cooking. It's great to have extra cooked meat in the fridge.

9) Put the baking sheet of stuffed squash into the oven and cook until the meat is well done (about 30-40 more minutes depending on your oven).

10) Remove from oven and let stand for about 10 minutes. Serve with a little butter for your squash if you want--however, the juices from the beef/sausage should already provide a good amount of flavor and fat.

NOTE: one whole half (is that an oxymoron??) is a very hearty portion. Don't be surprised if you can only eat a half of a half. Hahhaaa!