Brunchstylestuffedacornsquashpaleo Recipes

BAKED ITALIAN SPAGHETTI SQUASH CASSEROLE (PALEO, WHOLE30, KETO)

Steps:

• Preheat the oven to 400 degrees Fahrenheit. To soften the spaghetti squash before cooking, poke holes in the squash with a fork, and place the whole spaghetti squash in the microwave. Heat for 3-4 minutes. Take spaghetti squash out of the microwave with oven mitts, as the squash will be hot. Trim the ends of the squash, and slice evenly in half.
• Scoop out the seeds and stringy parts in the center of the squash. Spray or drizzle the inside of the squash with olive oil, and sprinkle with sea salt. Place squash halves cut side down and bake for 30-35 minutes, or until squash is tender when poked with a fork. Smaller squash will need less time, than larger squash.
• While squash is cooking, heat oil in a skillet over medium heat. Add garlic and onion and saute for 2-3 minutes or until onion becomes soft. Brown ground beef, breaking up chunks, until no longer pink. Add Italian seasoning, basil, garlic powder, sea salt, tomato paste, tomato sauce, and diced tomatoes to skillet. Simmer mixture in skillet for 5 minutes.
• When squash is finished cooking, flip the spaghetti squash over, and run a fork down the sides and middle of the squash, scraping the squash out of the boat. Add the squash to a large bowl. In the same bowl, add beef skillet mixture. Stir squash and beef mixture together until all squash is covered. Add the eggs, and stir again.
• Preheat oven to 400 degrees. Grease a 9×13 baking dish. Pour squash mixture into casserole dish. Bake for 25 minutes. Serve immediately.

BRUNCH-STYLE STUFFED ACORN SQUASH (PALEO)

Steps:

• Preheat oven to 400 degrees F.
• Cut the acorn squash in half, lengthwise.
• Place the acorn face down over a cookie sheet or baking dish and bake for about 20-25 minutes or until the squash is tender. Remove from oven and cool enough to handle.
• Meanwhile, in a medium skillet, heat the butter or oil and sauté the onions, garlic, sage and sausage until the sausage in fully cooked.
• Scoop most of the meat from the squash out being careful not to break the skin or leave the acorn "shell" too thin.
• In a large bowl mix the squash, and sausage.
• Scoop sausage mixture back into the acorn.
• With the back of a spoon, push down in the middle of the squash to create room for the eggs.
• Crack the eggs open and pour one egg in the center of each squash.
• Bake for an additional 10-20 minutes or until egg reaches your desired doneness.