Roast facing down for 45 minutes or until tender and cooked though. Cut the squash in half the short way (Stem on one side, bottom on the other) and scoop seeds out. If you’re looking to wow guests at your Thanksgiving table this year, it makes for a terrific eye-catching side dish!Ĭan’t get enough squash? It’s time to add this butternut squash risotto and spaghetti squash chicken & veggie bowl to your weekly lineup.įor hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy. Preheat oven to 400 and line a sheet tray with parchment paper.When you’re ready to eat, just fill and broil for an incredibly quick meal. This recipe is great for meal prep! Make the stuffing and roast the squash ahead of time, then store in an airtight container in the fridge.Divide the filling evenly in each squash half, then broil until nicely browned on top. Add a diced apple, spinach, and lots of herbs-we love a mix of fresh sage and rosemary, but dried herbs or another combination could also work great here.Īdd the cooked pork back in the pan, and if you like, mix in some dried cranberries for a burst of sweet flavor. Once browned, remove from the pan and add onion, garlic, celery, and carrots to cook in the drippings. Lay the acorn squash on a baking sheet in a single layer, using two baking sheets, if needed. Add the salt and pepper, and, if using, one of the optional spice blends and mix well. While your squash is roasting, prepare the filling: Start by sauteing ground pork in a bit of olive oil. Place the squash slices into a large bowl and drizzle with the oil. Rub with olive oil and bake in a preheated oven. Since acorn squash is so small, we use three of them to hold the stuffing-but you’ll only need one large squash or pumpkin if you go that route. Start by using a sharp knife to cut off the ends of an acorn squash (so it will stay upright), then slice it in half and spoon out the seeds. Keep an eye on your squash as it roasts-you want it to be fork-tender, but firm enough so that it’ll hold the hearty stuffing. Bake in the preheated oven for 30-40 minutes, until you can pierce easily with a fork but is. You can also start with butternut, delicata, or spaghetti squash, or even pumpkin if you prefer, but keep in mind that the cooking times will vary. Brush the cut sides of the acorn squash with one tablespoon of oil. Remove, and let sit for about 5 mins.Nothing says fall like stuffed squash! This Paleo recipe fills tender acorn squash with autumn flavors like sweet apple, savory sausage, and fresh sage.Īnother great thing about acorn squash: They’re small, so they roast up quickly.Please back in the oven and cook for 10 more minutes.
Once well combined, divide the mixture and place it back into each of the squash halves. Fully incorporate squash with turkey and veggies.Add flesh to pan with turkey and veggies. You want to leave a nice layer around the shell so they don't collapse. Flip squash halves over and scoop out a little over half of the flesh from each half.By now your squash should be done and start to cool out of the oven.Lastly, add in fresh spinach and cook for another 2 minutes, or until spinach wilts.All them to cook down for about 10-12 minutes or until the cranberries start to pop and carrots start to cook down. Ingredients 1 lb Italian sausage (bulk, homemade or store bought) 2 medium acorn squash Avocado or olive oil + sea salt (for roasting) 1 medium yellow onion. Once meat is cooked, add onions, carrots, apple and cranberries to preheated pan.Add ground turkey to preheated pan and allow to completely brown.When the squash has about 20 minutes left to cook, heat oil in a large frying pan over medium heat,.Prep veggies while squash is cooking, or you can even prep them up 3 days ahead of time.Place squash halves face down on a cooking sheet tray and place in oven for 50 mins or until you can easily pierce with a fork.
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