The paleo food community has a love affair with summer squash, including the recent discovery of “zucchini cheese” that is taking the social media world by storm! So I was surprised to discover few recipes for paleo stuffed summer squash when I went looking for creative ways to prepare these adorable 8 ball squashes that showed up in my organic produce box recently. I looked at a bunch of different non-paleo recipes that relied on grains, beans, and cheese for flavor ideas and technique and cobbled all of those together to create this recipe.
Notes for healing diets:
- Paleo Autoimmune Protocol (AIP)/The Paleo Approach (TPM): No modifications needed, this recipe is AIP-friendly as written.
- Specific Carbohydrate Diet (SCD)/Gut and Psychology Syndrome Diet (GAPS): No modifications needed for SCD. If prepared according to GAPS principles, you could eat this on virtually all stages of the GAPS diet.
- Low-FODMAP: Omit the garlic and onion.
Equipment and ingredient hints:
A melon baller like this one will make removing the seeds easy!
Paleo Stuffed Summer Squash Recipe:
- 4 round summer squashes and/or zucchinis (also known as 8-ball squash)
- salt to taste
- 1 tablespoon coconut oil
- 1 small diced onion
- 1 celery rib, chopped
- 1 garlic clove, minced
- ½ pound ground pork
- 1 tablespoon fresh sage
- 1 tablespoon fresh parsley
- Preheat oven to 375 degrees.
- Cut top of squash and scoop out seeds and inner flesh, leaving a shell that is about ¼-1/2 inch thick all around. If the squash has a rounded bottom and doesn't sit flat in your baking dish, you may also wish to slice of a thin layer on the bottom to allow it do so.
- Season squash with salt and place in oven to precook while you prepare the filling (about 15 minutes).
- Heat coconut oil in a medium skillet. Saute onion and celery until slightly softened, add garlic and cooke until fragrant (about 30 seconds).
- Add ground pork and herbs. Cook, breaking up meat with a spoon and stirring frequently, until no longer pink.
- Remove squash from oven and evenly distribute the meat mixture among them. If desired, replace the squash tops.
- Pour a small amount of water in the baking dish and place it in the oven. Bake until the squash is soft, slightly browned, and flavors have melded together (30-45 minutes). This will vary depending on how big your squash is.
Shared on Paleo AIP Recipe Roundtable.PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.