Roasted, stuffed squash is a Fall classic. Not that it’s fall anymore. I most often see squash stuffed with a wild rice stuffing, but I will be dining with a friend who is on a Paleo diet. Instead of rice, we’ll be making stuffed squash with a stuffing made up of vegetables and ground caribou (I got lucky and happened upon it, but you can substitute with ground buffalo or beef. You can also use ground chicken or ground turkey, but add more oil so that it doesn’t dry out.).
1 acorn squash
1/2 C ground meat of choice
1 Tbsp butter
1/3 C leek whites, chopped
2 Tbsp garlic, minced
1 small (celery closer to the center is preferred for more of a bitter flavor) rib celery (approximately 1/4 C)
1 tsp dried thyme
1/4 tsp paprika
1/8 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
dash cayenne or fresh minced chilies
1 Tbsp safflower oil
- Preheat oven to 450° degrees with the rack in the middle.
- Cut squash in half and remove seeds (you can save them and cook them later, if desired).
- Mix together onion powder, cayenne, paprika, salt, and black pepper.
- Place acorn squash on a cookie sheet, cut side up. Rub butter mixture into the squash surface.
- Bake, uncovered, until just tender, about 25 – 30 minutes.
- While acorn squash is baking, heat frying pan to medium and add the ground meat and 1 Tbsp oil. Break meat apart as much as possible while cooking, so that it’s in crumbles. Cook till rare.
- Add chopped leek, garlic, and thyme. Cook until vegetables have started to soften. Season to taste with salt and pepper. Remove from heat and set aside.
- When squash is done, fill squash with stuffing.
- Bake squash, tented loosely with foil, for another 20 minutes. If the edges of the stuffed squash were not already browned, feel free to remove the aluminum foil tent halfway through. It is mostly to prevent the filling from burning. The squash should be very tender when done.
Very Low Amine: acorn squash, leeks, garlic, celery, thyme, salt, black pepper, onion powder
Low Amine: ground meat of choice, butter, safflower oil
Very High Amine: dash cayenne or fresh minced chilies, paprika
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