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stuffed acorn squash

Stuffed Acorn Squash Paleo Recipe (AIP, Whole 30, Gluten-Free)

This dish is perfect for the holidays or meal prep! It reheats really well.
Prep Time 1 hr 10 mins
Course dinner, Main Course, Side Dish
Servings 8 people


  • baking sheet
  • cast iron skillet


  • 1/4 cup olive oil
  • 3 cups kale thinly sliced
  • 1 cup onion chopped
  • 2 tbsp fresh garlic sub 1 TSP ground, if needed
  • 1 tbsp fresh thyme chopped
  • 1 tsp rosemary minced
  • 1 lb ground pork sausage sub ground pork if you're in the AIP elimination phase and can't find it sugar and nightshade-free
  • 1/2 cup pomegranate seeds fresh
  • 1/4 tsp salt to taste
  • 4 acorn squash 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! 
Keyword AIP, Autoimmune paleo, christmas, gluten free, thanksgiving