Wash the squash and trim both ends so that the halves will lay flat – be careful not to cut too much or there will be a hole in the bottom. Cut the squash in half and scoop out the seeds. Lay the halves on a cookie sheet. Season with salt and pepper.
Cook the bacon in a medium saute pan until crisp. Remove the bacon, chop and reserve. Add the apples, cranberries, pecans, sage, butter (or ghee) and maple syrup to the pan with the bacon fat. Cook until the butter is melted and toss to coat. Add the bacon back into the mixture and stir.
Spoon the stuffing equally between the 4 squash halves. Brush any extra sauce over the filling and edges of the squash so it doesn't dry out during roasting.
Roast in a 325 degree oven for about 45 minutes to an hour, or until the squash is tender.*
Serve garnished with fresh sage and an additional drizzle of maple syrup if desired.
*If you are short on time, you can microwave these for 15 minutes on high, then finish in the oven at 400 for 10 minutes.
Cranberry, Apple and Bacon Stuffed Acorn Squash by Mellissa of I Breathe… I’m Hungry… https://thehealthyfoodie.com/cranberry-apple-and-bacon-stuffed-acorn-squash-by-mellissa-of-i-breathe-im-hungry/