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!
- 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
- Wild Rice or Quinoa cooked in veggie broth
- Fresh parmesan or mozzarella
- Sun-dried tomatoes
- Green Onions
- Whatever you’ve got!
- Preheat your oven to 400°
- 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.
- 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.
- 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.
- 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.
- 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.
- Now add the apples, kale and any other additional options to the mixture and coat together. Turn the heat off and let rest.
- Preheat your broiler, then fill all 4 halves of the squash with the stuffing mixture and top with cheese if using.
- 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.
“Eat more plants. Do more yoga. Read more books.”