Stuffed Acorn Squash

This is one of my favorite recipes, and one of the first I made up after starting on a dairy-free version of the Specific Carbohydrate Diet. I was looking for a stuffed squash recipe online, and was frustrated that every recipe I found included an ingredient I couldn’t eat. So I put this together and was delighted with the results! It’s delicious and makes me feel so good. It has been a hit with everyone so far, except the die-hard squash haters (Dad! 😉).

2 acorn squash
1/2 large onion, diced
2 large or 4-5 small mushrooms, diced (3 oz)
2 stalks celery, thinly sliced
1/3 cup pecans, finely chopped
1/4 cup raisins
1 lb. ground turkey
3/4 tsp garlic powder
1/4 tsp sage
1/2 tsp oregano
1 tsp thyme
1/4 tsp allspice
1/4 tsp nutmeg
1/2 tsp cinnamon
Salt and pepper, to taste

Cut acorn squash lengthwise, drizzle with olive oil, sprinkle with salt, and bake at 400° for 45-55 minutes (not on convection). Meanwhile, sauté vegetables, then add meat and cook until browned. Sprinkle in spices, then add pecans and raisins. When squash is soft, heap filling into the middle of each squash boat. Bake 5-10 minutes more, till warm and slightly browned. Serve with a dollop of butter or ghee on top for extra goodness!

Total prep, cooking, and cleanup time: 1.5 hours

Servings: 4

Reheating tip (since I don’t use microwaves): Place the stuffed squash in a deep saucepan. Fill pan with 1″ of water and steam with lid on for a few minutes on the stove. The steam will keep the squash and filling from drying out while reheating.

Stuffed squash

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