What a fun Healthy Priorities get-together! I’m so glad everyone could come and learn a bit more about the amazingly versatile squash. Here are the recipes I used:
Black Bean and Butternut Squash Tacos – click here
Spaghetti Squash Casserole – Click here
White Bean, Kale and Roasted Veggie Soup – click here
Paleo Pumpkin Bars – click here
Pickled Red Onion and Jalapeno – click here (it is included with the fish taco recipes, so just scroll down and you’ll find it).
Stuffed Acorn Squash
from Paleo Comfort Foods by Julie & Charles Mayfield
2 acorn squash
1 tbls. olive or coconut oil
1 onion, minced
3 cloves garlic, minced
1 red pepper, chopped
1 lb. ground turkey or turkey sausage
2 tbls. chili powder
3 tsp. cumin
1/2 cup tomatoes, chopped
Preheat oven to 400º. Cut squash in half lengthwise, removing the seeds and pulp. Place facedown in a baking pan with about 1/4” of water. Bake for 30-45 minutes until squash is soft.
Heat a large skillet over medium heat, add in oil, and when hot stir in onions and garlic. Cook until onions are translucent, being careful not to burn garlic. Stir in peppers and cook for 3-4 minutes longer.
Add in turkey and spices and brown until turkey is cooked through. Stain off any excess liquid from the turkey and stir in tomatoes, heating through. Place squash face up and fill with turkey mixture and serve.
Notes: Serve with your favorite salsa or dairy-free cheese on top. I also took the leftover turkey mixture and served it with some leftover spaghetti squash and it was great!
Zucchini Pizza Boats
I’ve seen lots of recipes for these, but I took my inspiration from Paleo Indulgences by Tammy Credicott
Preheat oven to 400º. Clean the zucchini, then split in half lengthwise and scoop out part of the center and seeds to make a shallow well. Place the zucchini on a baking sheet lined with parchment with the hollow-out side up.
Fill the hollowed-out center with pizza sauce, your favorite marinara sauce or bruschetta topping and then start layering all your favorite pizza toppings. I used turkey sausage and mushroom and I’ve also made some using turkey canadian bacon and caramelized onions. (Just make sure that the toppings, like sausage, are already cooked). Top with your favorite dairy-free cheese (I used Daiya).
Bake about 20-30 minutes or until toppings and sauce are bubbling and zucchini is soft.