Since I am always working on getting my picky eaters to eat more adventurously, I was pleasantly surprised when they enjoyed this new acorn squash recipe. You can read more about my crazy, picky family on my blog. For years, my biggest struggle was getting my husband to eat more than just corn and green beans. In fact, my family of picky eaters has a really difficult time with most vegetables. I have to confess that my blog is not specifically a Paleo blog, nor does my family eat Paleo. Jessica has kindly agreed to let me share one of my new recipes with you: Apple Cranberry Stuffed Acorn Squash. Hi everyone! My name is Catherine from Whine and Dancing. If you're looking for other Thanksgiving recipes, don't forget to check out my Paleo Thanksgiving Roundup, which will get you all the way from appetizers to desserts without gluten, dairy, soy, and post-meal tummy aches. The best part is, even if you're not a fan of acorn squash, you can still make the amazing apple cranberry relish as a delicious alternative to the traditional gelatinous canned cranberry that comes out with can lines in it (my apologies to anyone who actually eats that stuff!) The relish would be delicious on turkey, or stuffing, or.on a fork. From making sure we're including enough veggies, to cooking dishes that don't take hours and hours to prepare, this Apple Cranberry Stuffed Acorn Squash recipe is the perfect compliment to a Thanksgiving meal. Remove from the oven and serve immediately with green onions, parsley, and lime wedges.This acorn squash recipe from Catherine over at Whine and Dancing has solved so many of my Thanksgiving problems.Watch closely so meat and squash do not burn. Return stuffed acorn squash to the oven and broil for 3-5 minutes, or until lightly brown and crisped on top.Place squash halves fresh side up, then spoon the meat mixture into each half.Cook until no longer pink but still moist, about 3-5 minutes. Place ground pork in the pan, breaking up with a spoon or spatula.Cook until leeks are just softened, about 5 minutes. Add leeks, rosemary, ginger and fennel seeds.Add bacon and crisp for about 3 minutes, stirring occasionally.Heat a wide saucepan on medium heat and add avocado oil or ghee. Prepare the filling while squash bakes.Bake in the oven for 30 minutes until just softened, then remove.
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