food + drinks meals

Stuffed Squash recipe

April 19, 2016

Stuffed Squash recipe Whole 30 Compliant //

When I was doing Whole 30 I made a lot of foods that I hadn’t before and one of those included squash. I bought an acorn squash solely because it was on sale at the grocery store and I figured I could make something out of it that was alright.

I got home and looked at some ideas and found this one for twiced baked squash. I changed it up for the ingredients that I had, made it W30 compliant, and this is what I came up with!

Stuffed Squash recipe Whole 30 Compliant //

Stuffed Squash

  • 1 acorn squash
  • 2 tablespoons of olive oil
  • 2 spicy Italian sausages
  • 3 green onions, chopped
  • 1 clove of garlic, minced
  • 2 cups of chopped spinach
  • pepper and kosher salt
  • parmesan cheese (if you’re doing W30 don’t add the cheese!)

Stuffed Squash recipe Whole 30 Compliant //

Preheat the oven to 450°F

Cut the squash in half and scoop out all the seeds. Pour 1 tablespoon of oil over the cut halves and spread it around to cover it all.

Cover a cookie sheet with foil and place the squash cut-side down.

Bake for 45 minutes.

While the squash is in the oven you can start making the filling.

Heat the other tablespoon of oil in a large frying pan and cook the sausage. Add the chopped onions, minced garlic, and a sprinkle of salt and pepper and cook together.

When the squash is cooked take them out of the oven and flip them over with a spatula and/or oven mitts. They’ll be hot!

Carefully scoop out 1/4 to 1/2 of the squash and add it the the sausage mixture.

Cook that together for about 5 minutes and then spoon it back in to the squash halves.

If you’re not doing Whole 30 then top the halves with a good amount of cheese.

Put them back in the oven and broil for about 10 minutes or until the cheese is melted.

I’ve made it as a side with roast chicken or as a main with sweet potato fries.

Stuffed Squash recipe Whole 30 Compliant // Stuffed Squash recipe Whole 30 Compliant //

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