Saturday, February 1, 2014

Stuffed Acorn Squash (AIP)

This is a delicious fall/winter dish. I created it when I first started the AIP, and when I shared it with fellow AIPers, it received rave reviews. Seriously, guys, I was blushing! The dish is full of fantastic flavors that blend really well together. It comes together fairly easily so don't be deterred by the long ingredient list; most of them are spices for lots of flavor. If you're new to AIP, this is a great dish to try. It's fairly easy, filling, and because it's so flavorful, you won't be stuck thinking AIP is boring!

Stuffed Acorn Squash
1 gold acorn squash
FOC for cooking (I used bacon fat for squash and tallow for stuffing)
½ lb ground beef
1 small onion, chopped
3-4 white mushrooms, chopped or chunked
1 gala apple, cubed or chopped (depending on if you want it chunky or not)
2 cloves garlic, minced
1 bunch fresh sage leaves (approximately 1-2 tbsp chopped)
2 sprigs fresh thyme (I used lemon but any), about ½ tsp leaves
½ tsp ground thyme
½-1 tsp allspice (omit for AIP or sub cloves)
1 tsp marjoram
1 tsp parsley
Sea salt, to taste

Cut the acorn squash in half. Clean it, and drizzle bacon fat over it. Season with salt and pepper, and place it seed side up with 1 cup water in a glass baking pan at 425°F for about 25-35 min. While it's roasting, combine beef, onion, mushrooms, garlic in skillet with melted tallow (or preferred FOC). When almost cooked through, add apples and spices. Continue to cook until beef is cooked through. Taste and adjust spices as necessary. Pile stuffing into acorn squash. Cook an additional 5-10 minutes in the oven.