What started in 2013 as a meal planning service, Mealfit has grown into a full catering service and kitchen here in the 280 area. To challenge the notion that healthy food is tasteless, founder and chef Thomas Cox created an unexpected Southern twist on health-conscious cuisine. Cox first began cooking in college at the University of Alabama at Birmingham, using his meal plan stipend to buy groceries and experiment with different foods. One his personal favorites is butternut squash au gratin and one of the top choices among his clientele as well.
- 2 small/med acorn squash cut in half lengthwise and seeds/strings scooped out
- 1 lb pork sausage casings removed if necessary, sugar free*
- 1 large onion cut in half and sliced thin
- 3 tbsp olive oil, or other cooking fat (for caramelizing the onions)
- 3 small apples cored and diced
- 1 tbsp Mealfit Seasoning Divided
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
- Place the 4 acorn squash halves (seeds removed) open-side down on the baking sheet and roast in the preheated oven for about 20-30 minutes, or until the top of your squash feels tender when gently pressed. You can always check them and continue to roast a few more minutes if they aren't tender enough. Set aside after removing from oven.
- While the squash roasts, make the filling. Begin by caramelizing the onions
- In a medium skillet, heat the oil over med heat and add all the onions, stirring to coat. Sprinkle with a large pinch of mealfit seasoning and cook over med heat, stirring to prevent burning. Once onions have been cooking for about 4 min, add the diced apples and cook another 5 min
- When apples and onions are soft take out of pan and put on a plate.
- In the same skillet Cook the sausage and stir to break up lumps, about 5-8 minutes until just browned
- Add the caramelized onions and apples to the sausage mixture, leaving excess cooking fat in the pan and mix for a min or 2
- Arrange the squash on the baking sheet and stuff the squash with the sausage mixture .