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Paleo Stuffed Acorn Squash
Nothing says fall like squash. Now let’s stuff them with Paleo Goodness!
2 Acorn Squash
1 pound of your favorite specialty sausage (i.e. Chicken Arizona from Sprouts)
1 zucchini – diced
1/2 onion – diced
1/2 cup carrots – diced
1/2 Red bell pepper – diced
1/2 cup diced tomatoes
Other optional veggies: spinach, cauliflower, mushrooms, etc)
1 clove garlic – crushed
1/2 tsp salt/ pepper
1/2 tsp chili powder
1/2 tsp cumin
2 slices nitrate free bacon – cut into small pieces
1/2 cup almond meal
1. Cook bacon in pan until it gets lightly crispy. Add all veggies except for tomatoes, garlic and spices and saute until crisp done. Cut squash in half and scoop out seeds and gunk. Brush with olive oil and dust with salt and pepper. Pre-heat oven to 400 degrees F. Bake Squash for 15 minutes cut side up.
2.Mix bacon/ veggie mixture with remaining ingredients (including bacon grease!) in a large bowl and scoop into acorn squash.
3. Bake for 45 minutes covered with aluminum foil.
4. Remove aluminum foil and bake for an additional 15 minutes.
Use your meat as the theme for your spices. If you use italian sausage, use some rosemary, basil and oregano instead of chili powder. If you use a sweet apple sausage, add some cinnamon and nutmeg. If you just use ground beef or turkey you can use my taco seasoning recipe to spice up the meat.
You can really use any veggies you like, so it’s a great recipe for the end of the week when you have some veggies still to use.