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Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!
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5 from 2 votes

Creamy Paleo Stuffed Butternut Squash

Ingredients

For the Roasted Squash

  • 2 tsp olive oil butter is ok here if you tolerate that
  • 1 small butternut squash halved and seeded
  • ½ tsp sea salt
  • ¼ tsp pepper

For the Filling

For the topping

Instructions

For the Roasted Squash

  • Pre-heat the oven to 425 degrees.
  • Rub the olive oil over the 2 halves of squash, and sprinkle with salt and pepper. Roast in a baking dish for 40 minutes at 425 degrees until soft. You can make the filling while the squash roasts.

For the filling

  • Warm the olive oil in a skillet over medium high heat, and add the onion and pepper. Sprinkle some sea salt and cook over medium high heat for 5-7 minutes until fragrant and soft.
  • Add the garlic and cook for a minute
  • Add the ground beef, Italian seasoning, salt, pepper, and coconut aminos and cook until the beef is browned. Stir and break up the meat into small pieces as it cooks.
  • Once the beef is browned, stir the nutritional yeast and potato starch into the mixture, and combine until everything is coated well. Pour the coconut milk and broccoli into the pan and stir until the coconut milk thickens, a couple of minutes. The broccoli will still have some bite to it, but it will cook more in the oven – if you add too early it will get too mushy.

Assemble the stuffed squash

  • Once the squash is done roasting, scoop some of the flesh into the filling mixture in the skillet and stir to combine. Make enough room in the squash to be able to “stuff” it, leaving some squash around the sides and bottom.
  • Once the squash has been stirred into the filling mixture, scoop the ground beef mixture into the squash to stuff it.
  • Mix the topping ingredients with a fork in a small dish, and sprinkle over the top of the squash. Bake in a 425 degree oven for 12-14 minutes, until the topping is golden.

Notes

  • If you need more servings, this recipe doubles very easily. You could use 2 small butternut squashes, or one large. I feel like the large butternut squashes take longer to roast, so when I do want more leftover, I tend to just make 2 small butternut squashes in a large, 9x13 baking pan, so they cook faster.
  • If you tolerate cheese, that makes a delicious topping too!