I received this wonderful recipe the other day from one of my bloggers. It originated from AIP Sisterhood. I thought as it is now Fall and we have plenty of squash available that I should share it with you.
STUFFED BUTTERNUT SQUASH (AIP/PALEO)
- 1 large Butternut squash
- 2 TBS Olive Oil
- 1 lb Ground Pork
- 2 Stalks of Celery diced
- 1/2 Yellow Onion diced
- 2 Cloves of Garlic
- 1 Cup of Fresh or Frozen Cranberries
- 2 Cups of Fresh Baby Spinach
- 1/2 tsp Sea Salt
- 1 tsp Ground Sage
- 1/2 tsp Dried Thyme
Preheat oven to 375 degrees. Cut your squash in half, length wise. Scoop out the seeds and discard them.
Brush the squash with olive oil and place the halves cut side down on a lined cookie sheet.
Bake for about 30 minutes or until the skin is soft and easily punctured with a fork.
As your squash is cooking, add your pork, celery, onion and garlic to a large skillet and cook over medium heat until the meat is completely cooked and the onion and celery are tender. Add in your cranberries and spinach, reduce heat to medium-low and cook until spinach is wilted and the cranberries are soft.
Finally, add in your salt, sage and thyme and mix until well combined. Keep warm over a low heat.
Remove your squash from the oven, flip over the halves and allow them to cool slightly. As soon as they are cool enough to handle, scoop out some of the squash, leaving about a half inch border around the edges. You can either mix the squash into the stuffing, or serve it on the side.
Fill the squash cavities with your stuffing.
Serve immediately or reheat in the oven on a low heat for 10 minutes.