Tuesday, February 20, 2018

Low Carb Stuffed Acorn Squash


(Note: this recipe originally appeared on my old blog, Quarter Life (Crisis) Cuisine)

Hey y'all, sorry for the lack of recipes here lately. You'll see some new content shortly, as I've been compiling my Austin Food Blogger Alliance City Guides this month. But with a new job and holiday season finally coming to an end, it's been tough to try and make time to cook!

As you may have noticed, I've been re-posting a lot from my old blog. So there really is no excuse for not setting aside five minutes to edit. I apologize and will try to be better!

I'm attempting a low-ish carb diet with my husband--we'll see how long we last--and I figured this recipe from my Whole 30 attempt a few years back would be a good one to revisit. It's healthy, full of flavor, and very fulfilling. My husband even likes it, despite suspect green things in the mix--however, I had to make his portion outside of the squash (a sort of mini-meatloaf) because he still refuses to eat THAT veggie. Baby steps.

Sausage Stuffed Acorn Squash

  • 2 Acorn squash
  • 1 lb mild sausage, ground (or just dissect some that come in the casing)
  • 1 small apple, cubed
  • 1 small onion, diced
  • 1/2 cup mushrooms, diced
  • 2 cloves garlic
  • 1 tsp sage (fresh is best)
  • 1 handful of kale, stalks removed and pulled into tiny bits
  • 1/4 cup craisins/dried cranberries (no sugar kind)
  • 1 egg
  • 1/3 cup almond meal
  • salt and pepper, to taste

Topping (optional)
3 tbs ghee
1 tsp truffle oil (optional)

-Cut, core, and roast acorn squash (lightly brushing with olive oil and adding a pinch of salt, pepper, and ground sage) at 400 degrees for 20 mins.

-Meanwhile, brown sausage. Set aside, reserve drippings. Heat drippings (plus a bit of olive oil or coconut oil if there's not enough) and add garlic and onions. Cook until onions are transluscent.

-Add apple, mushrooms, kale, and craisins. Cook until kale is soft, then add to sausage. Let cool to room temp.

-Add egg and almond meal, mix well. You may need a bit more or less--you want to be able to shape it into a ball.

-Stuff cavity of acorn squash with balled meat (hehe) and cook for an additional 15-20 minutes, until meat is firm (TEE-HEHE).

-In a small pot, heat ghee and truffle oil. Drizzle on top of stuffed squash.

Note: To make mini meatloaves, simply ball meat and cook on a greased cookie sheet for the same amount of time.

*Can be any squash you like! Zucchini might work well, or butternut