Fall means squash season! My personal favorite is butternut squash soup, but it’s great to switch it up with other squashes. This AIP stuffed acorn squash recipe is quick, nutrient-dense, and great for meal prepping.
First, preheat the oven to 400 degrees Fahrenheit. Cut the squash in half, and scoop out the seeds. Place the squash face up in a pan, and brush the squash with olive oil. Season with sea salt, pepper (omit if AIP), garlic powder, and bake for 40 minutes or until fork tender.
While the squash is cooking, cook the ground beef/turkey in a frying pan on medium heat. Season with salt and pepper (omit if AIP) and garlic powder. When the meat is done cooking, transfer it to a separate bowl. Leave some of the drippings in the pan to cook the onion, celery, and green pepper (omit if AIP) for 5 minutes. Add the diced apple to the pan, and cook an additional 3-4 minutes. Once the veggies are tender, allow them to cool, and transfer them to the bowl with the ground meat.
Mix the meat and veggies together, and taste. You may choose to season with additional salt and pepper, garlic. Some like 1/4 tsp sage for additional flavor, whereas others prefer a dash of cinnamon and nutmeg (use mace if AIP). Once the seasonings are to your liking, beat an egg, and combine the whole mixture (eliminate egg if AIP, it will still taste great). Stuff the peppers with the meat and veggie mixture, and cook the extra meat/veggies in a ramekin. Bake another 15-20 minutes or until the edges are golden brown.
Allow the AIP stuffed acorn squash to cool and enjoy!