Sausage Stuffing Stuffed Squash (Edit recipe)

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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.

15 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	590
Fat:	45 g
Carbohydrates:	26 g
Protein:	20 g
Cholesterol:	90 g
Sodium:	1550 mg
Fiber:	7 g
Sugars:	3 g
Calculated per serving.

Serves: 4

Ingredients

2 whole Acorn Squash, halved and seeded
1 lb Ground Pork
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Sea Salt
1 tsp Black Pepper
1 Tbsp fresh Thyme, chopped
1 Tbsp fresh Rosemary, chopped
1 Tbsp Sage, fresh, chopped
3 Tbsp Duck Fat
1 whole Yellow Onion, medium, chopped
1 cup Baby Bella Mushrooms, sliced
1 whole Granny Smith Apple, seeded and chopped, skin intact
1 cup Celery, chopped
8 oz Water Chestnuts, drained and chopped
2 Tbsp Flat Leaf Parsley, chopped
1 Tbsp Extra Virgin Olive Oil
1 Salt and Pepper, to taste
1 Lemon Juice, from one lemon

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Process

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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!