The Trifecta of Squash - Butternut, Spaghetti, and Acorn
Sausage-Stuffed Crock Pot Acorn Squash
This completes the Trifecta of Squash - Acorn squash, Spaghetti squash, and Butternut squash. The recipe can be found in this Paleo Cookbook by Chrissy Gower.
You brown some mild Italian sausage in a skillet with some sea salt, fresh chopped spinach, chopped onions, and mushrooms (I like to use these Baby Bellas ).
Stuff the sausage/veggie mix into halves of the Acorn squash and place in the crock pot with a cup of water. Cook on high for four hours. YUM!
I never really liked spaghetti. I was more into the sauce and meat that goes with it. So when I went gluten free, I started using spaghetti squash to go with my meat sauce. It is so easy, and healthy! Preheat oven to 350 degrees. Take the squash and cut in half length-wise, and scoop out the yucky, squishy seed stuff. Drizzle olive oil on the halves, and sprinkle sea salt. Place them face down in baking dish, and put some water in the dish. Bake for 40 minutes. When done, use a fork to scrape out the squash into a dish, and it really looks like thin spaghetti!
For the sauce, you can make from scratch OR buy the kind that has NO SUGAR. I usually brown ground turkey or beef in a pan with olive oil, and Italian seasonings. Add to your sauce, and pour over your spaghetti squash...you'll LOVE it!
Butternut Squash Lasagna
One of my favorite dishes to prepare is this Paleo version of lasagna. Instead of regular lasagna pasta, you cut a butternut squash into thin slices to use as layers. Raw squash is so hard, it can be like trying to cut through a tree trunk, providing great exercise for your arms! Steaming it first will soften it up a bit. Browned ground turkey, onions, mushrooms, tomatoes, garlic, herbs, and the typical ingedients you would put in lasagna are all laid in the crock pot. It fills the house with the most awesome scent!