I'm back! Please forgive my lack of posting. I cannot believe it has been almost two months. Our life has been a whirlwind since Thanksgiving. I have not been able to post for a few reasons. One is that the holidays were wonderfully busy and we went home to Alabama for over a week- no posting without our computer. Secondly, we are having a baby!!! and the pregnancy has been wearing me plum out. Also, I have had no interest in food, so being creative in the kitchen and cooking nightly have not been on my to do list. But, things are getting better and slowing down. So, I am happy to be back with all of you sharing this hearty recipe.
I hope all of you had a special holiday season, especially Christmas. Ours was filled with lots of family time. And I hope your new year is full of goals to live more fully including being more healthy. That is where this blog can be a huge help to you! I am so happy to get to share whole food recipes that promote health. After all, health is our greatest asset and often we do not notice it until it is gone. So good for you for taking care of yourself and family by what you eat!
Next up, I have one request from all of you. I am hosting a fun workshop at our clinic on Sinfully Delicious Valentine's Treats for the whole family that are gluten free and, hopefully, paleo. What I want to know is what type of treats you guys would like to see. Any great recipe I make and share at our office, I will share with you guys!!! So, please leave a comment on here or on the Feed Your Genes facebook page! Thanks!!
On to the recipe. I already have a recipe for stuffed squash on this blog but I am constantly making variations of it based on what is in our refrigerator. This version is an example of that and I hope it inspires you to be creative and change it to whatever you have on hand or think would be good too!
PALEO SAUSAGE STUFFED ACORN SQUASH
3 acorn squash, cut in half lengthwise, seeds removed
1 lb chicken sausage of any kind (I used mild italian I think)
1 red bell pepper, diced
1 small onion, diced
2 carrots, small diced
3 cups fresh spinach, chopped
1. Preheat oven to 350 degrees.
2. Fill two 9x13 glass pans with water to cover the bottom of the pan. Add 3 acorn squash halves to each pan. Cover with foil. Place in oven for 30-40 until squash is tender when pierced with a fork. Set aside.
3. Heat a large skillet over medium heat. Add sausage. Cook through, using a spoon to crumble as it cooks. Remove sausage to a plate and set aside.
4. Add 1 Tbs coconut oil to pan. Add onion, bell pepper and carrots. Saute 10 minutes until tender, stirring occasionally. Add spinach and allow it to wilt, approx 1-2 minutes. Add sausage back to pan. Stir together.
5. Remove all squash halves from pans. Drain water out of one of them. Place all six squash halves flesh side up in pan that you drained the water from. Scoop sausage picture into squash halves.
6. Return pan to oven and cook 5-10 minutes until sausage mixture is browned.
You could top the stuffed squash with shredded raw cheddar cheese prior to cooking.