In the same family as butternut squash, pumpkin, and zucchini, acorn squash is a versatile winter vegetable that is a staple on our family’s table this time of year. Acorn squash has an appetizing nutty flavor and a dense nutritional profile, which is high in vitamins B and C as well as potassium, magnesium, and fiber. Ground pork provides plenty of protein, essentially creating a meal in a bowl with this SIBO-friendly, low FODMAP dish.

This recipe yields 4-6 servings

INGREDIENTS

2-4 acorn squash
1 tablespoon coconut oil
Salt to taste
1 tablespoon ghee (or cooking oil of choice)
1 pound ground pork
1 fennel bulb, chopped
2 tablespoons fennel seeds
2 tablespoons mustard powder
2 tablespoons red wine vinegar

2-4 acorn squash
1 tablespoon coconut oil
Salt to taste
1 tablespoon ghee (or cooking oil of choice)
450 g ground pork
1 fennel bulb, chopped
2 tablespoons fennel seeds
2 tablespoons mustard powder
2 tablespoons red wine vinegar

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit / 190 degrees Celsius.
Slice squash in half vertically to create a boat shape, or slice off the top to create a flower-shaped bowl. Scrape seeds out with a spoon .
Take a tablespoon of coconut oil in the palm of your hands to slightly melt it and spread it on the inside of the acorn squash. Add a pinch of salt if desired.
Place squash, cut side down, on a baking sheet and bake for 45 minutes.
In a large skillet, heat ghee.
Add ground pork to the pan and cook over medium heat.
Add chopped fennel, fennel seeds, mustard powder, and red wine vinegar and cook for approximately 10 minutes.
When squash is finished cooking, remove from the oven. It is cooked when the squash is fork-tender the flesh has a nice light brown caramelization.
Fill squash with pork mixture and serve fresh and warm.

TIPS

**Acorn squash is a flavor that compliments many different kinds of meat. Ground beef or bison would work just as well as pork.

**If storing, keep the squash and filling in separate containers to avoid getting soggy.