Stuffed Winter Squash

If you follow me on my social media pages, you’ll know that I prepped up a bunch of stuffed winter squash earlier this week for my own personal meal prep! This recipe made so much that I was able to stuff 3 whole squash!

This is the perfect meal to have during the winter to help keep you grounded, nourished and FULL! It’s also extremely versatile so work with what ya got!

    • 2-3 acorn squash or squash of choice, cut in half lengthwise and scooped out *save the seeds to roast using this recipe!*
    •  1lb free-range, local lamb or pork sausage (ground meat, tofu or chunked cauliflower can also work)
    • 3 tbsp ghee or coconut oil
    • 1 onion, diced finely
    • 3 cloves garlic, minced
    • 1 small apple, cored and diced
    • 1 cup fresh kale, finely sliced
    • 2 tbsp fresh parsley, chopped
    • 1 tbsp fresh rosemary, chopped
    • sea salt and black pepper to taste
Additional Options:
    • Wild Rice or Quinoa cooked in veggie broth
    • Fresh parmesan or mozzarella
    • Sun-dried tomatoes
    • Walnuts/Hazelnuts
    • Mushrooms
    • Beans/Legumes
    • Cranberries
    • Green Onions
    • Celery
    • Cilantro
    • Whatever you’ve got!
    1. Preheat your oven to 400°
    2.  Place the squash halves open-side down on a grilling sheet and bake for about 20-30 minutes, or until the top of your squash feels tender when gently pressed or poked. Once cooked, set aside or leave in the oven with the oven turned off.
    3. While the squash roasts, make the filling. If you are making rice, begin that process right away so that it can be cooking while the squash cooks.
    4. In a large skillet or cast iron, melt the oil over medium heat and add the onions. Once the onions start to become soft, add the garlic, stirring until fragrant.
    5. Next, add salt, pepper, herbs, mushrooms/sun-dried tomatoes (if using) and any other seasonings of choice, stirring all together until well combined and fragrant.
    6. Then add all the sausage and increase the heat to med-high. Cook the sausage and stir to break up lumps, about 5-8 minutes until just browned.
    7. Now add the apples, kale and any other additional options to the mixture and coat together. Turn the heat off and let rest.
    8. Preheat your broiler, then fill all 4 halves of the squash with the stuffing mixture and top with cheese if using.
    9. Arrange the squash on the baking sheet, stuffing side up, and put under the broiler for 5-10 minutes until the tops get nice and toasty, checking often to prevent burning. Once nice and browned, remove from oven, top with nuts/fresh herbs and enjoy!
    • The recipe for the featured stuffed acorn squash has: moroccan lamb sausage from carnivore meats, all the the first ingredients as well as cumin, wild rice, homemade sun-dried tomatoes, red kidney beans, cranberries, mushrooms and was topped with hazelnuts, parmesan and cilantro – delicious!
    • These freeze great! I generally wrap them in tin foil and re-heat them in the oven at 350 for about 45min.


With love,
Heidi MacAulay
“Eat more plants. Do more yoga. Read more books.”

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