Friday 131011


Dead Lift

Simple today…75% x5, 85% x3, 95% x1, Beer x3…for you, 6 for me!

From I’m Good Fat

Paleo Dinner Tonight: Stuffed Acorn Squash

Acorn Squash Finished

These were do delicious, we ate them before we remembered to take a picture of them nicely plated!

The only thing I can say about this great recipe from Sarah Fragoso’s book Everyday Paleo is that it is DEFINITELY worth making – and the stuffing is so easy and versatile, after you make it once, it will become a go to recipe to use in so many ways! If you follow the Paleo way of eating, and you don’t have her cookbook yet – what are you waiting for?? The key to this recipe are the fresh herbs. When Kyle and I shop for food for the week, I always buy a package of mixed fresh herbs (a ‘poultry bouquet’ in the fresh vegetable section). This gives me fresh sage, rosemary and thyme to work with during the week. Fresh herbs are SO much better than dried in my opinion, in almost every recipe. Keep them on hand to punch up just about anything. I also use whole nutmeg, grating it fresh whenever I need it. Buying a jar of whole nutmeg may seem like a splurge, but it will last you forever. Really. Years and years. All you need is a microplane, and you can grate a bit whenever you need it. I will post some other helpful hints for planning out your Paleo week this weekend – I want to share with you our weekly haul from the grocery store – it is amazing how much food to Paleo People can eat in a week! We typically spend Sunday prepping, which I love, since cooking is such a passion for me. More to come on that – now to this great recipe!

I am posting this recipe from Sarah’s cookbook Everyday Paleo with her permission – thanks Sarah! Pick up a copy on Amazon HERE.

Acorn Squash Stuffing

Left over stuffing was great for breakfast the next day! Please ignore the dirty stove top in this photo!

3 Acorn squash, halved, seeds removed

Coconut oil, sea salt, nutmeg

1/2 Medium onion, diced (We pulsed this in the food processor for a really fine dice)

2 Tbs coconut oil

1 Pound ground pork

2 Carrots, diced (again, use the food processor for a nice, even fine dice)

Sea salt and black pepper

2 Tbs minced Italian parsley

2 Tbs minced fresh sage

1 Tbs minced fresh thyme (We also used 1 Tbs minced fresh rosemary, which the original recipe did not call for)

2 Garlic cloves, minced (food process these too!)

2 Bosc pears, peeled. cored and diced (We used Fugi apple instead of pears, as I was looking for a bit more acidity. I think either works, pears are just a bit more mild)

1/4 cup chopped almonds (I used walnuts, which I thought worked with my choice to use apples over pears)

Preheat oven to 350 degrees. Dot the inside of each acorn squash with coconut oil, and sprinkle each with sea salt and nutmeg.

Place the acorn squash cut side up in a glass baking dish, and add 1 cup of water to the bottom of the dish. Cover tightly with aluminum foil.
Cook the squash in the oven 45 minutes, or until fork tender.

Meanwhile, in a large skillet, saute the onions in coconut oil until they start to brown. Add the ground pork, carrots, sea salt and pepper (about a 1/2 Tsp of each) and cook until the pork is no longer pink. Add the parsley, sage and thyme, and cook for another 5 minutes.

Add the garlic, pear (or apple!) and nuts, and stir until warmed. Season to your liking with salt and pepper.

Stuff each cooked squash half with the stuffing mixture, and return to the oven for an additional 10 minutes.

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