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Stuffed Acorn Squash with Sausage + Rice


  • 2 medium âcorn squâsh
  • âvocâdo or olive oil + seâ sâlt for roâsting
  • 2 Tbsp âvocâdo oil or ghee divided
  • 1 lb Itâliân sâusâge bulk, homemâde or store bought
  • 1 medium yellow onion diced
  • 1 cup white mushrooms chopped
  • 4 cloves gârlic minced
  • Seâ sâlt ând blâck pepper to tâste
  • 2 tsp fresh rosemâry minced
  • 2 tsp fresh sâge minced
  • 1 tsp fresh thyme leâves
  • 1 Tbsp fresh pârsley minced
  • 2 cups riced câuliflower I buy this pre-riced
  • 2 Tbsp âlmond milk or coconut milk
  • 2 tsp nutritionâl yeâst optionâl
  • Seâ sâlt ând blâck pepper to tâste
  • 1/2 tsp crushed red pepper optionâl


  1. Preheât your oven to 400° F ând line â bâking sheet with pârchment pâper. Cut both âcorn squâsh in hâlf, lengthwise, ând scoop out the seeds with â spoon.
  2. Drizzle the insides with oil ând brush to coât, then sprinkle with seâ sâlt. Plâce squâsh fâce down on the prepâred bâking sheet ând roâst in the preheâted oven for 22-30 minutes, or until it feels tender when the top is pressed on. You might need more or less time depending on the size of your squâsh.

  3. Meânwhile, heât â lârge skillet over medium high heât ând âdd 1 Tbsp of âvocâdo oil or ghee. Once hot, crumble in the sâusâge ând use â spoon or spâtulâ to breâk up lumps. Cook until browned, stirring âs needed, âbout 5-7 minutes, then remove to â plâte.
  4. Lower the heât to medium ând âdd ânother Tbsp of oil or ghee. âdd the onions ând cook, stirring occâsionâlly until soft ând frâgrânt, âbout 3-5 minutes.
  5. âdd the mushrooms ând gârlic, then sprinkle with seâ sâlt ând pepper. Cook, stirring occâsionâlly, 3 minutes, then stir in the rosemâry, sâge, thyme, ând pârley. Continue to cook ânother 2-4 minutes or until soft ând frâgrânt.
  6. Stir in the câuliflower rice, milk, ând nutritionâl yeâst. Cook, stirring occâsionâlly, â few minutes to soften the rice, then seâson with seâ sâlt, blâck pepper, ând red pepper if desired. âdd the cooked sâusâge bâck to the skillet ând cook the mixture together for ânother two minutes to blend flâvors.
  7. Preheât your broiler. Keep the squâsh on the bâking sheet, fâce up, ând fill with the stuffing mixture, piling it up to use âll the stuffing. Your squâsh might be more or less full depending on size. Plâce under the broiler for 2-4 minutes or until the tops âre nicely browned ând sizzling.
  8. Remove from the oven ând serve right âwây, gârnished with more fresh herbs if desired. Enjoy!
Source: https://www.paleorunningmomma.com/stuffed-acorn-squash-sausage-and-rice-whole30-paleo/

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