This week’s recipe is Stuffed Roasted Squash courtesy of Jenni!
1. Preheat oven to 350°F. Wash squash of your choice (I like acorn) and grab your best & sharpest knife. Cut horizontally across the top and a little bit off the bottom to stabilize it. Scoop out the seeds. (If you want to get really resourceful, you can save the seeds to toast them and have an handy-dandy snack for later!) Line up on a baking sheet and pop into the oven for about 45-60 minutes.
2. Grab your skillet and get going on a good stir-fry! Good ingredients to mix-and-match are: ground meat, onions, peppers, garlic, eggplant, zucchini, and bok choy. Some of my favorite spices for stir-fries are: paprika, chili powders, cayenne pepper, ginger, cumin, nutmeg, cinnamon, and all-spice. Add salt & pepper to taste. Go crazy! Get creative! Have fun!
3. Once your squash is squishy (that’s a technical term) but still holding its shape, start scooping the stir-fry in. If you’re doing dairy, top them off with some aged gouda or a really good parmesan.
4. Turn your broiler on as you stick the squash back into the oven and let them go for 5-10 minutes. Let the flavors and textures blend together but don’t let it burn!
5. Take the squash out. Let them cool. Devour as necessary!
I didn’t include measurements or numbers because it will depend on the type of squash you use and how big your batch of stir-fry will be. Whatever you don’t use up = leftovers! You can’t lose, really.
oh yum! I like doing this a lot, and during this time of year especially I switch it up with ground turkey and add pecans and dried cranberries in the stir fry 😀
It is pumpkin pie season, and I don’t care if it’s not Paleo… it is still pumpkin pie season 🙂