Stuffed Acorn Squash

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These stuffed acorn squashes are a complete, self-contained and easy to make meal, packed with vitamin A, vitamin C, fiber, magnesium and potassium. The recipe can be easily adjusted, using different vegetables and meats. You can also top it with cheese, or add cayenne or red pepper to give it a spicy touch.

When choosing a squash make sure it doesn’t have any soft spots or cracks. When stored in a cool and dry area away from direct sunlight it can last up to four months, so if you find them on sale don’t be affraid of buying too many.

This stuffed acorn squash recipe works well as a “make-ahead” dish. Simply skip the last 20 minutes of baking until you are ready to serve them. If they were kept in the refrigerator you need to add about 10-15 more minutes to the cooking time.

For other squash recipes try my roasted kobocha, chayote squash picadillo or sesame spaghetti squash

Ingredients:

4 medium acorn squashes
2 tbsp of coconut oil
1 lb of nitrate free ground turkey sausage
1 lb of chopped tomatoes
1 cup of chopped mushrooms
4-6 ounces of tomato paste
1 tbsp of dry sage
1 tbsp of dry oregano
2 cups of chopped zucchini
1 red bell pepper
1 medium onion, chopped
3 garlic cloves, minced
salt and pepper to taste

Preparation:

• Preheat oven to 380 degrees Fahrenheit.
• With a sharp knife cut a circle around the stem of the squash and remove the top
• With a large metal spoon remove the seeds and set aside for roasting*
• If necessary cut a small slice off from the bottom of the squash so that they stand up without falling on their side.
• Bake the squashes for about 20 minutes.
• Meanwhile in large saucepan brown the onion in the oil.
• Add the sausage and continue to cook for about 5 -8 minutes, while breaking the sausage in small pieces.
• Add the rest of the ingredients and continue to cook for an additional 5 minutes. Or until the vegetables begin to soften.
• Fill the squashes with this mixture and return to the oven for an additional 20 minutes or until the squash is fully cooked and fork tender.
• Allow them to cool for 10 minutes and serve.

*To roast the seeds, rinse them, remove the excess squash and dry them. Coat the seeds with oil and bake at 275 for 15 to 20 minutes. You can also bake them at the same time as the squash at 350 for about 10-15 minutes, or until golden brown.

Stuffed Acorn Squash

Recipe Type: Entree

Cuisine: Paleo / Primal

Author: Edible Harmony

Prep time: 15 mins

Cook time: 60 mins

Total time: 1 hour 15 mins

Serves: 4

Ingredients

• 4 medium acorn squashes
• 2 tbsp of coconut oil
• 1 lb of nitrate free ground turkey sausage
• 1 lb of chopped tomatoes
• 1 cup of chopped mushrooms
• 4-6 ounces of tomato paste
• 1 tbsp of dry sage
• 1 tbsp of dry oregano
• 2 cups of chopped zucchini
• 1 red bell pepper
• 1 medium onion, chopped
• 3 garlic cloves, minced
• salt and pepper to taste

Instructions

1. Preheat oven to 380 degrees Fahrenheit.
2. With a sharp knife cut a circle around the stem of the squash and remove the top
3. With a large metal spoon remove the seeds and set aside for roasting*
4. If necessary cut a small slice off from the bottom of the squash so that they stand up without falling on their side.
5. Bake the squashes for about 20 minutes.
6. Meanwhile in large sauce pan brown the onion in the oil.
7. Add the sausage and continue to cook for about 5 -8 minutes, while breaking the sausage in small pieces.
8. Add the rest of the ingredients and continue to cook for an additional 5 minutes. Or until the vegetables begin to soften.
9. Fill the squashes with this mixture and return to the oven for an additional 20 minutes or until the squash is fully cooked and fork tender.
10. Allow them to cool for 10 minutes and serve.

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