Italian Stuffed Squash
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 3 smaller kabocha squash (or acorn)
  • 1 pound ground beef
  • 1 bag of frozen cauliflower rice
  • 1 large onion
  • 1 tbsp. coconut oil
  • ¼ tsp. garlic powder
  • 1 tbsp. dried Italian spices
  • a handful of Italian fresh herb
  • 2½ tsp. ground fennel
  • ½ tsp. pink Himalayan salt
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Steam/bake washed squash for 25 min. until a fork goes in easily.
  3. Let squash cool for few minutes and cut in half and deseed, and then salt halves.
  4. In a large frying pan with oil, saute' med heat the diced onions until lightly browned.
  5. Add meat with spices and salt.
  6. Cook meat slightly under as you will bake it all together in the end for 15min.
  7. Add cauliflower rice and stir until warm, add salt to taste and chopped fresh herbs.
  8. Scoop mixture into halved squash cups pressing the mixture firmly.
  9. Bake at 350 for another 15 minutes and enjoy with a drizzle of olive oil.
Notes
You can use various squash to make this dish, but smaller types will need baking time adjusted, and you may have leftover filling, which can be used for other meals.

To speed things up, you can use a frozen cauliflower blend with onions or other vegetables mixed in. Be mindful if you are on phase 1 of the FreeDiet to comply with that list of vegetables. If you are not on Phase 1 or 2 of the FreeDiet, you can use gluten-free ground turkey or chicken or GF sausage in place of beef.

You can put your own spin on this recipe with spices from Italian to Mexican. For that Fall festive flavor, try using thyme or fresh sage! Please use organic ingredients when you can.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/italian-stuffed-squash/