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Paleo Stuffed Acorn Squash

Paleo Stuffed Acorn Squash

Stuffed acorn squash recipe & content provided by Ryan Carter, Livevitae

Since acorn squash stores so well, you can find it almost anytime of year in your local market. This stuffed acorn squash recipe makes the most of its rich flavor by pairing it with savory meat and herbs.

Related: Paleo Spaghetti Squash With Meat Sauce

If you can’t find the right squash for this stuffed acorn squash recipe, you can also substitute delicata squash or even butternut squash and still get tasty results. Cook time will vary depending on the squash you use and its size. For this recipe, I used a medium-sized acorn squash about eight inches in diameter.

In addition to the color and nutrients you’ll find in your squash, this stuffed acorn squash recipe also uses flavors from ground pork, bacon, leeks, and spices like fennel and ginger. With no garlic, onions, or inflammatory spices, this recipes is perfect for anyone on a low-FODMAP diet.

Served stuffed acorn squash with a simple side of greens, or try it with mashed turnips and coconut flour bread.

This stuffed acorn squash recipe is packed with flavor and nutrients, thanks to a savory blend of pork, bacon, and herbs stuffed right into the squash.

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Paleo Stuffed Acorn Squash

https://blog.bulletproof.com/stuffed-acorn-squash-recipe-paleo-whole30-2g/

Start to Finish: 60 minutes (20 minutes active)

Ingredients:

  • 1 tablespoon avocado oil or grass-fed ghee, plus more for greasing
  • 1 medium acorn or delicata squash, sliced in half lengthwise with seeds removed
  • 6 ounces pastured ground pork
  • 2 slices pastured bacon, finely diced
  • 1 leek, trimmed with outer leaves removed, finely sliced
  • 2 sprigs fresh rosemary
  • One 5-centimeter knob of ginger, grated
  • 1 tablespoon freshly ground fennel seeds
  • Parsley, green onions and lime wedges to garnish (optional)

Instructions:

  1. Preheat oven to 350 degrees. Line a roasting pan with parchment paper and lightly grease it with avocado oil or ghee.
  2. Place squash flesh side down on the baking tray. Bake in the oven for 30 minutes until just softened, then remove.
  3. Prepare the filling while squash bakes. Heat a wide saucepan on medium heat and add avocado oil or ghee.
  4. Add bacon and crisp for about 3 minutes, stirring occasionally.
  5. Add leeks, rosemary, ginger and fennel seeds. Cook until leeks are just softened, about 5 minutes.
  6. Place ground pork in the pan, breaking up with a spoon or spatula. Cook until no longer pink but still moist, about 3-5 minutes. Remove from heat.
  7. Place squash halves fresh side up, then spoon the meat mixture into each half. Meanwhile, set your oven to broil.
  8. Return stuffed acorn squash to the oven and broil for 3-5 minutes, or until lightly brown and crisped on top. Watch closely so meat and squash do not burn.
  9. Remove from the oven and serve immediately with green onions, parsley, and lime wedges.

Serves: 2

Nutritional Information (per serving):

  • Calories: 448.5
  • Protein: 28.3g
  • Carbs: 29g
  • Fiber: 7.7g
  • Sugar: 3.7g
  • Net Carbs: 21.2g
  • Fat: 30.5g
  • Saturated Fat: 9.1g
  • Polyunsaturated Fat: 3.7g
  • Monounsaturated Fat: 13.4g
  • Trans Fat: 0g
  • Cholesterol: 82.5mg
  • Salt: 330.8mg
  • Potassium: 1055.2mg
  • Vitamin A: 1409.5mg
  • Vitamin C: 22.2mg
  • Calcium: 111.9mg
  • Iron: 3.4mg
  • Zinc: 2.5mg

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