One of our favorite fall/winter meals is a simple stuffed squash. It’s also grain-free (although, it would be in a later stage of GAPS if you include the apple). Since squash and apples keep well in a cool basement, garage, or pantry for months, they’re a great stockpile food to rely on for stretching the grocery budget!
You could substitute another type of squash, if you prefer, such as butternut or delicata. (Use more or fewer squashes, depending on their size.) We often serve a green vegetable alongside this meal (such as kale), as well. If you do want a grain with this meal, it is good with some rice or a loaf of crusty bread.
Make sure to use organic apples and celery when possible, for best health benefits, since they’re usually right at the top of the “Dirty Dozen.”
Sausage & Apple-Stuffed Acorn Squash
- 1 large or 2 small Acorn Squash, cut in half & seeds removed
- Approximately 3/4 – 1 lb. Homemade Breakfast Sausage, uncooked (egg can be omitted, if desired)
- 1 small Apple, diced
- 1/2 Cup chopped Sweet Onion (if you have not already added this to the sausage mixture)
- 1 clove Garlic, minced
- 1/2 Cup diced Celery
- 2 Tbl. Coconut Oil or Butter
Place acorn squash halves in a large baking dish (with the “insides” facing down), along with about an inch of water poured into the pan. Bake at 400 degrees for about 45 minutes, until soft enough to poke in a fork through the peel, but not too mushy.
Near the end of the squash’s baking time, heat a saute pan on the stove. Melt the oil or butter, and saute the onions, garlic, and apples for a few minutes. Add the uncooked sausage mixture, and cook through.
Remove cooked squash from the oven, and discard any remaining water from the baking dish. Flip the squash over, so the “insides” are now facing up. Fill the squash halves with the cooked sausage/apple mixture. Return to the hot oven, and heat through about 5-10 minutes. Serves about 4.
Variations: Optional additions can include dried cranberries and sliced almonds, hazelnuts, or pecans.