Sausage Stuffing Stuffed Squash
I've always been a fan of Thanksgiving stuffing. This method gives it an AIP twist while using a different form of starch.
If you’re looking for a simple dish to make that is sure to impress everyone, give this a shot. It will definitely turn some heads and will turn you into a culinary hero amongst your friends and family.
PREP TIME
15 minutes
COOK TIME
45 minutes
INGREDIENTS
19
Serves: 4
Ingredients
- 2 whole2 whole2 whole Acorn Squash, halved and seeded
- 1 lb1 lb1 lb Ground Pork
- 2 tsp2 tsp2 tsp Garlic Powder
- 2 tsp2 tsp2 tsp Onion Powder
- 2 tsp2 tsp2 tsp Sea Salt
- 1 tsp1 tsp1 tsp Black Pepper
- 1 Tbsp1 Tbsp1 Tbsp fresh Thyme, chopped
- 1 Tbsp1 Tbsp1 Tbsp fresh Rosemary, chopped
- 1 Tbsp1 Tbsp1 Tbsp Sage, fresh, chopped
- 3 Tbsp3 Tbsp3 Tbsp Duck Fat
- 1 whole1 whole1 whole Yellow Onion, medium, chopped
- 1 cup1 cup1 cup Baby Bella Mushrooms, sliced
- 1 whole1 whole1 whole Granny Smith Apple, seeded and chopped, skin intact
- 1 cup1 cup1 cup Celery, chopped
- 8 oz8 oz8 oz Water Chestnuts, drained and chopped
- 2 Tbsp2 Tbsp2 Tbsp Flat Leaf Parsley, chopped
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 111 Salt and Pepper, to taste
- 111 Lemon Juice, from one lemon
Shop This Recipe
Shopping on FoodSocial supports our recipe creators and trusted brands.
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven 400° F.
- Place a wire rack into a baking sheet. Add water or bone broth to the pan (this will help it cook via steam).
- Put olive oil on each half, and season with salt & pepper.
- Place squash halves cut side down on the wire rack/pan and bake for 30 minutes.
- In a separate bowl, combine wild boar/pork and spices (garlic powder, onion powder, salt, pepper, thyme, rosemary and sage), mix well and set aside.
- While the squash is baking, heat lard (or fat of choice) large cast iron skillet over medium heat.
- Add onion, mushrooms, apple, celery, water chestnuts and parsley.
- Stir occasionally and add more fat to the pan as needed.
- Cook about 10 minutes or until cooked through.
- After 10 minutes, add the pork mixture to the skillet.
- Cook for another 10 minutes, breaking up the pork and cooking until pork is no longer pink.
- When the squash is done, remove from oven and flip over to expose the cut side. Be sure to keep the oven heated to 400 F°.
- Allow squash to cool slightly.
- Once sausage mixture is cooked together and squash slightly cooled, spoon the mixture into the squash, filling the middle with a nice mound of stuffing. You might have extra filling leftover - that’s ok!
- Return to the oven and cook for 10-15 minutes or until slightly browned.
- Remove from oven and let cool for 5 minutes.
- Finish with a squeeze of lemon and serve!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Dairy Free Egg Free Entrées GAPS Gluten Free Grain Free Meat Nightshade Free Nut Free Other Paleo Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 587 |
| Fat: | 44 g |
| Carbohydrates: | 26 g |
| Protein: | 20 g |
| Cholesterol: | 90 g |
| Sodium: | 1550 mg |
| Fiber: | 7 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.