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!
Prep Time: 15 minutes
Cook Time: 1 hour
Yield: 12 servings if you cut each half in half
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