Paleo Stuffed Baked Delicata Squash
A vegan, paleo main or hearty side dish for the holiday table
Ingredients
- 2 delicata squash
- 1+1 tbsp extra virgin olive oil coconut oil works well
- 2 cups cauliflower rice *may purchase or make by pulsing a head of chopped cauliflower in a food processor until it resembles rice
- 1/2 cup chopped mushrooms I use cremini or button
- 1/2 cup chopped leeks
- 1 sprig fresh rosemary, de-sprigged
- 1 sprig fresh sage, chopped
- 1 sprig fresh thyme, de-sprigged
- 1 tsp apple cider vinegar
- salt and pepper to taste
Instructions
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Preheat oven to 450. Cut the squashes in half from top to bottom and coat with olive oil. Bake for 35-45 minutes.
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While the squash is baking, heat the olive oil in a pan over medium-high heat. Add the cauliflower rice, mushrooms, leeks, and fresh herbs and sautée about 8-10 minutes, until thoroughly soft and slightly browned.
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Add the apple cider vinegar and season with salt and pepper.
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When the squash is ready, remove from the oven, stuff with the stuffing, and serve.
Recipe Notes
Serving size: about 1/2 squash per person. Stuffed, this alone makes for a meal for most. As a side, cut into quarters.
The stuffing may be made in advance and added about 10-15 minutes before the squash is finished.