Stuffed Acorn Squash
Paleo | Whole 30 | Gluten Free
Serving Size 4
Total Time 45 Minutes
4lbs turkey and veal
2 acorn squash, cut in half
1 handful of chopped italian parsley
1 container of mushrooms, chopped
1 heaping cup of almond flour
extra virgin olive oil
salt and pepper to taste
Preheat oven to 350 degrees
Remove seeds from acorn squash, coat with evoo and season with salt and pepper. Place in oven flesh down for 30 minutes
Mix meat, almond flour, mushrooms, parsley, eggs, salt and pepper together in a large bowl
After 30 minutes, remove acorn squash and fill with meat mixture.
Cook for another 30 minutes (until meat is cooked, firm to touch)
Top with additional parsley and drizzle of evoo
tips & tricks
Acorn squash should be soft and a little mushy before stuffing with meat.
The longer you cook the sweeter the squash will become.