Hi there, friends! Michelle Hoover here from Unbound Wellness where I blog about AIP, Paleo and local foods, holistic health tips, and life happenings. I’m an advertising campaign manager who is also studying to be a Nutritional Therapy Practitioner, and have an autoimmune disease myself. I follow a mostly AIP lifestyle with a few reintro’s and am here to share a piece of fall with you through a Paleo lens.
Pumpkin spice is known to be the official fall food anthem if you will, but in terms of savory, all the winter squash’s deserve some serious love. A favorite of mine is acorn squash. The smaller size makes them less intimidating to cut, faster to cook, and the taste is just divine! When I first started seeing acorn squash at the farmer's market this season, I was quickly waddling back to my car with a canvas bag full of squash and bursting with ideas of how to prepare it.
When buying acorn squash, I highly recommend visiting your local farmer’s market as well. Not only is eating local a core principle with paleo and primal lifestyle, but it supports the local economy, and just tastes that much better. Eating local and seasonal is how we’re meant to eat, and there’s not better opportunity to go local than with an amazing seasonal dish like this one.
I’ll be sharing a savory AIP recipe on my blog, unboundwellness.com, soon. But this one was a bit more tailored towards my husband. My husband isn’t AIP, and loves sweeter squash recipes, so this was perfect for him! Serve this as a fun side dish or even maybe a dessert for dinner, or your next fall gathering like Thanksgiving and I promise that it will be a hit with your guests!
Paleo Apple Bacon Stuffed Acorn Squash
Makes 2 servings | Prep Time 25 minutes | Cook Time 30 minutes
Stuffed acorn squash is a classic fall recipe. In this naturally sweetened version, you'll find the perfect combination of apples and bacon for a sweet fall harvest flavor.
2 acorn squash, medium sized
3-4 apples, organic gala or granny smith
3-4 pieces of pastured bacon (another great farmer's market opportunity)
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. pure maple sugar or syrup, if desired
4 tsp. ghee
1 Tbsp. pomegranate seeds
Preheat the oven to 300°F
Half the squashes down the middle leaving the stem intact. Spoon out the seeds. Place the squashes skin down with the flesh facing up on a baking sheet.
Drizzle the squashes with 3 tsp. of ghee and sprinkle with 1 tsp. cinnamon, ½ tsp. nutmeg and maple sugar if desired. Place in the oven.
10 minutes later, peel the apples and dice them. Add them onto another baking sheet. Top with 1 tsp. ghee, and sprinkle with 1 tsp. cinnamon and ½ tsp. nutmeg. Place in the oven.
Bake for another 20 minutes and remove from oven.
While these are both cooling, cook bacon in a pan to your liking. Chop bacon to bite sized pieces.
Spoon the apples into the hollowed squashes, and top with bacon and pomegranate seeds. Serve with a spoon or fork and enjoy!
This recipe was submitted by Michelle Hoover from Unbound Wellness.