Stuffed Acorn Squash Paleo Recipe (AIP, Whole 30, Gluten-Free)
This dish is perfect for the holidays or meal prep! It reheats really well.
dinner, Main Course, Side Dish
cast iron skillet
sub 1 TSP ground, if needed
ground pork sausage
sub ground pork if you're in the AIP elimination phase and can't find it sugar and nightshade-free
small-medium sized, cut in half with seeds discarded
Preheat the oven to 400 degrees
Place the acorn squash on a baking sheet with the flesh (orange part) facing up
Brush them with olive oil and sprinkle them with salt, then put them in the oven for 45-60 minutes until fork tender and golden brown
While the acorn squash is cooking, add olive oil to a cast iron skillet over medium heat. Add your onions and cook until they start to look translucent, about 3-5 minutes
Next, add in the garlic, pork, and herbs, and mix well with the onion. You may need to break the ground pork apart and mix it in with the ingredients intermittently
Once the pork is thoroughly cooked (about 7-10 minutes) add in the chopped kale
reduce the heat to medium low and cover the pan with a lid to help the kale wilt a little bit (about 1-2 minutes). Now salt to taste.
Once the acorn squash is done, pull it out and carefully spoon the pork mixture into the hole of the acorn squash.
Top with pomegranate seeds and serve!
I do not remove the stems from kale because I don't mind them. You can if you want, though!
AIP, Autoimmune paleo, christmas, gluten free, thanksgiving