Sausage, Date, and Spinach Stuffed Squash

I almost feel guilty holding this recipe hostage for a week because these were really amazing. I wrapped them individually in foil on Sunday evening which made packing my lunch super easy this week. I do wish I had peeled the skin off before wrapping them because I had to eat lunch in the car one day and struggled. I'm pretty sure there are remainders of all the ingredients left in a company car (whoops!).

Sausage, Date, and Spinach Stuffed Squash:

Ingredients:

• 2 small/medium butternut squash
• 1 lb sausage
• 2 cups frozen spinach 
• 10 medjool dates
• 1 tablespoon coconut oil
• 1 tablespoon raw organic honey
• 2 teaspoons cinnamon

Cut butternut squash and empty the seeds. You will have to cut or hollow out (with a spoon) a larger hole in the squash to fit in all the ingredients, you can either do it raw or wait until after the squash has cooked and softened. Melt oil and honey, then mix both with cinnamon. Drizzle over the squash and put on a foil lined baking sheet. Bake at 400 degrees for 30 minutes. While the squash are baking, brown the sausage, drain, and set aside.  Thaw the spinach and squeeze out all the water with a strainer or paper towel. Chop dates (medjool dates have pits, don't include those), then mix all three ingredients together. Once the squash are done, stuff the ingredients as shown in the picture. Bake for an additional 15 minutes.