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9 October, 2020

Stuffed Acorn Squash

Posted in : Dairy Free, Gluten Free, Keto, Low Calorie, Main Dishes, Paleo, Pork, Uncategorized, Whole30 on by : Marisol Chancellor

Isn’t this Acorn Squash the prettiest thing ever? It was my very first time making or eating Acorn Squash and I am totally hooked. It is small and very easy to cut and halve. I also love the creamy texture.

I’ve been wanting to make stuffed Acorn Squash for a while but it took me some time to figure out the stuffing. I am on the Whole30 Program so I wanted it to be compliant but also full of flavor. Well, I did it! The stuffing is amazing! I used ground pork, spinach, bell peppers, onions ang garlic. I season everything with Italian herbs and crushed red pepper for a little kick. The stuffing in delicious, full of flavor and textures.

This is a dish I’ll be making a lot this fall. Give it a try, you won’t be disappointed.

Find recipe below.

Stuffed Acorn Squash

Category: Dairy Free, Gluten Free, Keto, Low Calorie, Main Dishes, Paleo, Pork, Uncategorized, Whole30

Stuffed Acorn Squash

Ingredients

  • 1 medium to large Acorn squash
  • olive oil
  • 1lb ground pork
  • 1/2 onion, chopped
  • 1/2 cup chopped bell pepper
  • 2 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • pinch chili flakes
  • 2 cups baby spinach
  • 2 tablespoon coconut aminos
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut each end of the squash and halve. Remove all the seeds and brush generously with olive oil. Season with salt
  3. Place the squash cut side up and roast for about 45 minutes until tender.
  4. While the squash is roasting, make the filling. In a large skillet add a teaspoon of olive oil and brown the meat.
  5. Add the onions, garlic, bell peppers and cook for five more minutes until tender.
  6. Add the coconut Aminos and scrape the bottom of the pan to release all the brown bits. Season with salt and pepper.
  7. Add the baby spinach and stir around until the spinach is wilted.
  8. Remove the squash from the oven and stuff each halve with the ground pork filling.
  9. Serve immediately.

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