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Paleo Stuffed Summer Squash

  • Author: Jaime Hartman
  • Total Time: 45 mins
  • Yield: 2-4 1x


Dairy, grain, and legume free stuffed summer squash! If you don’t have 8 ball squash, make squash boats instead.


  • 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
  • 1/2 pound ground pork
  • 1 tablespoon fresh sage
  • 1 tablespoon fresh parsley


  1. Preheat oven to 375 degrees.
  2. Cut top of squash and scoop out seeds and inner flesh, leaving a shell that is about 1/4-1/2 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.
  3. Season squash with salt and place in oven to precook while you prepare the filling (about 15 minutes).
  4. Heat coconut oil in a medium skillet. Saute onion and celery until slightly softened, add garlic and cooke until fragrant (about 30 seconds).
  5. Add ground pork and herbs. Cook, breaking up meat with a spoon and stirring frequently, until no longer pink.
  6. Remove squash from oven and evenly distribute the meat mixture among them. If desired, replace the squash tops.
  7. 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.
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: entree