ACORN SQUASH STUFFED WITH ITALIAN CHICKEN LOAF
This is one of those comfort foods that seems to make everyone happy in autumn. I often serve it in individual bowls so everyone can enjoy their own stuffed squash half. While the acorn squash tastes fantastic with ground chicken, it’s just as good with ground turkey, beef, or pork.
PREP TIME: 20 MINUTES
COOK TIME: 1 HOUR
SERVES: 2 AS A MAIN DISH, OR 4 AS A SIDE DISH
3 tablespoons melted coconut oil, or olive oil, divided
2 medium acorn squash
1 ½ lbs (750 g) ground chicken
1 medium yellow onion, diced
1 small red bell pepper, diced
1 medium carrot, shredded
2 or 3 cloves garlic, minced
1 large egg
1 ¼ teaspoons sea salt
¾ teaspoon freshly ground black pepper
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried parsley
¼ to ½ teaspoon dried red pepper flakes
Preheat oven to 350°F (175°C).
Brush 2 tablespoons of the coconut or olive oil on the bottom of a large roasting pan or baking dish.
Cut the squash in half and remove the seeds and pulp with a tablespoon. Place in the prepared pan.
Place the ground chicken in a large mixing bowl and set aside.
Place a skillet over medium-high heat. Add the remaining 1 tablespoon oil. When hot, add the onion, pepper and carrot and cook for 3 minutes.
Add the garlic and cook for 1 minute more, then remove from heat and let cool.
Add the egg, salt, pepper, basil, thyme, parsley and red pepper flakes to the ground chicken. Then add in cooled vegetables.
Combine well with your hands, but do not overmix.
Scoop the mixture into the 4 acorn halves, distributing evenly.
Bake for 1 hour and enjoy!
Recipes reprinted from Paleo Italian Cooking. Copyright ©2015 by Cindy Barbieri. Photographs by Nicole Alekson. Published by Tuttle.