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

2 eggs

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.

Tel: 985-869-2036

New Orleans, Louisiana

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