This recipe is one of our fall/winter favorites! We discovered it here, adapted only slightly and feel great after eating it--grain free, gluten free and dairy free!
Makes 2 servings per squash and we normally have meat mixture leftover for the next day.
Total time: approximately 1 hour
- 1 medium to large acorn or spaghetti squash (more if you want leftovers)
- 1 lb sausage of choice (We use chicken-apple chorizo)
- 1 bell pepper, chopped
- 1 cup chopped mushrooms
- 1 onion, chopped
- Spices of choice (We use garlic, salt, pepper and Cajun seasoning, approximately a teaspoon)
- 4 tbsp coconut oil, melted
- Preheat oven to 400
- Cut squash and discard seeds
- Cook squash, open side down in baking dish with ½ cup water for 30-35 minutes until fork tender
- While it is cooking, slice sausage into ½ inch chunks and sauté in large skillet until browned
- Remove sausage and sit aside. Add chopped onion and 1 tbsp of oil to pan and cook until almost soft
- Add bell pepper and cook until almost soft
- Add mushrooms and cook until almost soft
- Turn heat off, add sausage, remainder of coconut oil and spices and mix well.
- When squash is soft (using an oven mit, you can easily make a dent in the shell), remove from oven, drain water into sink and turn squash over carefully so open side is up (it will be hot!)
- Stuff squash with sausage mixture and put back into oven for around 10 minutes to brown
- Tastes great served with salad or roasted cabbage. Enjoy!
Did you try this recipe?
Did you make any substitutions or have any suggestions?
Let me know what you thought!