Stuffed Acorn Squash

in

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

  1. Preheat oven to 375 degrees Fahrenheit / 190 degrees Celsius.

  2. 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 .    

  3. 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.

  4. Place squash, cut side down, on a baking sheet and bake for 45 minutes.

  5. In a large skillet, heat ghee.

  6. Add ground pork to the pan and cook over medium heat.

  7. Add chopped fennel, fennel seeds, mustard powder, and red wine vinegar and cook for approximately 10 minutes.

  8. 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.

  9. 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.

IMG_0335-2.jpg
IMG_0295.jpg
 

Delicata Squash and Sausage Pizza with Fresh Arugula

in

Everyone loves pizza. It feels indulgent even when it’s healthy. Such is the case with this easy-to-create gluten- and dairy-free version, which is packed full of flavor and nutrients thanks to the savory sauce, seasonal squash, and fresh arugula on top. Plus, there’s something so satisfying about making your own pizza at home.

INGREDIENTS


  • For Crust:
  • 2¼ cups almond flour
  • 2 tablespoons arrowroot powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon baking soda
  • ½ teaspoon rosemary
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • 3 eggs
  • ¼ cup olive oil

  • For Sauce:
  • 1 medium red bell pepper
  • 1 clove of garlic
  • ½ cup olive oil
  • ½ cup almonds
  • ¼ cup crushed canned or fresh tomatoes
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons parsley
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • Salt and pepper to taste

  • For Toppings:
  • 1 tablespoon olive oil
  • 1 medium delicata squash
  • ½ red onion
  • ½ red onion
  • Arugula

  • For Crust:
  • 290 g cups almond flour
  • 2 tablespoons arrowroot powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon baking soda
  • ½ teaspoon rosemary
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • 3 eggs
  • 60 ml olive oil

  • For Sauce:
  • 1 medium red bell pepper
  • 1 clove of garlic
  • 120 ml olive oil
  • 64 g almonds
  • 32 g crushed canned or fresh tomatoes
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons parsley
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • Salt and pepper to taste

  • For Toppings:
  • 1 tablespoon olive oil
  • 1 medium delicata squash
  • ½ red onion
  • ½ red onion
  • Arugula

INGREDIENTS

For Crust: 

2-¼ cups almond flour
2 tablespoons arrowroot powder
1 teaspoon salt
½ teaspoon pepper
½ teaspoon baking soda
½  teaspoon rosemary
½ teaspoon thyme
½  teaspoon oregano
3 eggs
¼ cup olive oil 

For Sauce:

1 medium red bell pepper
1 clove of garlic
½ cup olive oil
½ cup almonds
¼ cup crushed canned or fresh tomatoes 
2 tablespoons apple cider vinegar 
2 tablespoons parsley
1 teaspoon paprika
½ teaspoon cayenne pepper
Salt and pepper to taste

For Toppings:

1 tablespoon olive oil
1 medium delicata squash
½ red onion
Sausage 
Arugula 

DIRECTIONS

For Crust: 

  1. Add all dry ingredients into a mixing bowl.

  2. In a separate bowl, combine the eggs and olive oil and whisk until frothy.

  3. Slowly pour the wet mixture into the dry ingredients, folding it in with a spatula until it is completely incorporated. 

  4. Place the dough onto a piece of parchment paper, adding another piece of parchment paper on top. Using a rolling pin, roll the dough out until it is ¼-inch / .6-cm thick. 

  5. Place on a pizza stone or a tray and bake at 350 degrees Fahrenheit / 175 degrees Celsius for 10-15 minutes.

  6. Remove crust from the oven, add sauce and toppings of choice. 

For Sauce:

  1. Add all ingredients into a high-power food processor. 

  2. Blend and add additional olive oil as necessary until the sauce is smooth.

For Toppings: 

  1. Heat olive oil in a large skillet.

  2. Add delicata squash and cook until golden brown on both sides. Set aside.

  3. Add red onion to the pan and cook until caramelized. This step should only take a few minutes. Set aside.

  4. Add sausage and cook until thoroughly browned. Set aside.

For Pizza:

  1. Spread a thin layer of Romesco sauce on the baked pizza crust.

  2. Layer cooked squash, onion, and sausage mixture.

  3. Cook for 10-15 min in the oven at 350 degrees Fahrenheit / 175 degrees Celsius. 

  4. Serve right out of the oven topped with some fresh arugula.

IMG_7850.jpg
IMG_7851.jpg