Pear and Ground Pork-Stuffed Winter Squash

1. preheat the oven to 350. 2. Dot the inside of each acorn squash with coconut oil and sprinkle each with a little sea salt and nutmeg. 3. Place the acorn squash cut side up in a large glass baking dish and add 1 cup of water to the bottom of the dish; cover tightly with aluminum foil. 4. Cook the squash in the oven for 45 minutes or until fork-tender. 5. Meanwhile, in a large skillet, saute the onions in the coconut oil until they start to turn brown. 6. Add the ground pork, carrots, and a little sea salt and pepper (about 1/2 teaspoon each) and cook until the pork is no longer pink. 7. Add the parsley, sage, and thyme and cook for another 4-5 minutes. 8. Add the garlic, pears, and almonds and stir just until warm. 9. Taste the stuffing and add more salt or seasoning if desired. 10. Stuff each acorn squash with a big spoonful of the pork mixture, return to the hot oven, and bake for an additional 10 minutes.