Stuffed Acorn Squash Paleo Recipe (AIP, Whole 30, Gluten-Free)
This dish is perfect for the holidays or meal prep! It reheats really well.
Equipment
- baking sheet
- cast iron skillet
Ingredients
- 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
Instructions
- 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!
Notes
I do not remove the stems from kale because I don't mind them. You can if you want, though!