I saw the inspiration for this on Instagram (@lchf_italian), and thought, I should totally stuff a squash. Then I realized, Stuffed Veggie Week!!! It’s not a thing yet, but it will be in a few weeks. Just know that I’m lovingly working on recipes as we speak every day to make a neat week of recipes to share. Until then, here’s the first of the stuffed veggies.
Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Cane/Refined Sugar Free, Sesame Free, Legume Free, Low Histamine, Diabetic Friendly, Paleo, GAPs, AIP Compatible, Corn Free Compatible, Nightshade Free Compatible
For AIP & Nightshade Free: Use a custom season blend of choice. All seasons salt contains paprika.
For Corn Free: Source safe ingredients, especially the seasonings.
Ingredients:
5 Organic 8-Ball Squash
1.5 pound Organic Ground Turkey
2.5 tsp Organic All Seasons Salt
3 tsp Bragg Organic Herbs & Spices
2 tsp Organic Onion Granules
Related post: Creamy Pumpkin Spaghetti Squash Recipe
Directions:
Start by washing your squash, then cutting the tops off to create little lids. Cut enough squash out so you can hollow it out without struggling. Once the top has been cut, use a spoon to hollow out the squash. I used a combination of a metal 1 Tablespoon measuring spoon and a small cookie dough scooper. Line a baking tray with parchment paper, and bake your hollowed squash at 350 for 18 minutes. Don’t bake the lids.
The squash that came from the inside will be used too! Roughly cut it into small pieces, as it will be added to the meat mix.
For the Turkey:
Heat a large non-stick on medium high heat (375). Add your meat and break it into small pieces. After several minutes, add the squash, and the seasonings. Continue to cook it until the meat is completely cooked, approximately 18 minutes.
Finally, once your squash are done baking, fill with the meat mix, and cover with the lid. Bake for an additional 5 minutes.
You will have extra meat mix leftover. I opted to add cheese to it (and pan cook it so the cheese would melt). I served this alongside the stuffed squash, and the kids seemed to really enjoy that.
Here are the pictures. Warning: There are a lot of them today.
