Now is the time to buy plenty of squash — all kinds. I do not worry about trying to source organic squash. It is too difficult and they are quite expensive. Importantly, they are not on the “dirty dozen” list so I do not feel compelled to only buy organic. Most of the squash we see in the markets now are local and not GMO (yet, and I hope never). Here on long Island they are definitely local. They will stay in a cool dry place for a couple of months so I buy up a bunch now when they are 50 cents a pound! Wow! What a bargain!
When we first started SCD/GAPS, I had to explain to my picky eater that he should learn to love squash as it will be the starchiest thing he will be eating for a while. It’s now years later and it is still the starchiest thing but much loved in all its varieties.
Squash has Lots of Nutrients
Acorn squash is high in Vitamins, A, C and folate as well as minerals such as potassium, calcium, magnesium, and phosphorus. It has a good balance of omega 3 to 6’s and is low on the glycemic index.
Winter squash is one of the starchiest food items allowed on the SCD and GAPS diets and is a mainstay for Paleo as well. It can be made in many ways and spiced to change the flavor. This is just one of many versions of stuffed squash.
If you are hosting a holiday dinner, this is an easy way to include an SCD, GAPS and Paleo friendly dish that is also suited for vegetarians. So if your guests are a mix, this will satisfy everyone. It is also special because many people never make squash at home so this will be something different for them. This recipe lends itself to being creative so feel free to leave out some ingredients and put others in!
Spiced and Stuffed Acorn Squash GF
Ingredients
- 3 acorn squash gutted and cut in half (or you could cook the squash first and then remove the seeds)
- 1/4 loaf coconut flour bread cut into small cubes (how to make coconut flour bread)
- 2 medium apples, cored, skinned and cut into pieces that will fit in the food processor
- 1/2 cup organic raisins
- 1 large onion diced
- 8 ounce box of mushrooms cleaned and sliced
- 2 stalks of celery diced
- 1/2 cup crispy pecans (where to buy crispy nuts)
- 2 tablespoon honey
- 2 teaspoon cinnamon (where to buy organic high quality spices)
- fat for frying: olive oil, tallow, butter, ghee, coconut oil or palm shortening
Equipment
- large bowl
- Large fry pan
Instructions
- Place the sections of squash in the baking pan face down with some water in the pan
- Bake in the oven at 400 degrees F for about 1 hour or until soft and remove from oven
- In the fry pan, fry up the onions and celery first and remove to the bowl
- Fry the mushrooms second as they will release some water
- When the mushrooms are getting browned add the apples for the last few minutes of cooking
- Remove to the bowl with the onions and celery
- Place the pecans in a ziplock and crush with the bottom of a plastic glass into small pieces
- Add the pecan pieces and the raisins to the bowl
- Add the cubed coconut flour bread, cinnamon and honey to the bowl and mix together
- Add a heaping tablespoon of the stuffing to each section of the cooked squash when ready to serve
- If it looks a bit dry add some chicken stock, gravy, butter or ghee to each portion
Prep Time: 15 minutes
Cook Time: 1 hour
Yield: 12 servings if you cut each half in half
This post is shared at: My Meatless Monday, Monday Mania, Melt in Mouth monday, Tasteful Tuesday, Traditional Tuesday
