1/3 cup raisins organic, or dried cranberries (fruit-sweetened for Whole30)
sea salt and pepper to taste
fresh parsley for garnish, if desired
First, roast the squash. Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper.
Cut each squash open, lengthwise, the scoop out the seeds/strings with a spoon, leaving a “bowl” in the center.
Brush the top of each squash half with melted coconut oil (or ghee) and sprinkle lightly with sea salt, then place face down on prepared baking sheet, and roast for 25-30 minutes, or until top of the squash feels soft when you press on it. Roasting time will vary depending on the size of your squash. You can remove, check for doneness (it should be soft enough to eat) and return the the oven for a few more minutes if necessary.
While the squash roasts, prepare the stuffing. Heat a large skillet over med-hi heat and add a Tbsp coconut oil or ghee to melt. Add your sausage, breaking up lumps with a wooden spoon to evenly brown. Once browned and toasty, remove from heat and transfer to a plate, leaving fat in the skillet.
Return skillet to medium heat and add the onions, celery, and mushrooms sprinkle lightly with salt. Stir while cooking to soften, about 3 minutes. Add the garlic and cook another minute, stirring to avoid burning.
Add the apples, fresh herbs, and salt and pepper to taste, stir to combine. Cook for another 1-2 minutes to allow apples to soften.
Now add the raisins or cranberries and browned sausage back to the skillet, lower heat to med/low and continue to cook another 2 minutes to blend flavors.
Once ready to stuff the squash, preheat your broiler and arrange the 4 squash halves face-up on the baking sheet. Scoop the stuffing mixture into each one, filling them evenly.
Once filled, set your broiler to hi and broil until tops of stuffing and squash are nicely browned, 5 minutes or so. Garnish with fresh minced parsley, serve and enjoy!
Cut open each butternut squash lengthwise so you have 4 long halves. Scoop out the seeds and strings, then drizzle with 2 Tbsp of the oil and sprinkle generously with sea salt and pepper. Place face down on the baking sheet and roast in the preheated oven for about 40 minutes, or until softened. Pressing the top of the squash will give you a sense of how soft it is without having to remove it from the oven.
Meanwhile, heat a large skillet over medium heat and add the remaining tablespoon of oil. Crumble the sausage into the skillet and cook until about 3/4 of the way done. Add the onions and garlic and cook, stirring, for 2 minutes until soft and fragrant. Add in the fresh herbs (or dried, if using) and continue to cook for another minute.
Add in the kale, apples, and pecans and cook, stirring to combine flavors, for another minute or two until just softened. Remove from heat, stir in the cranberries, and season the mixture to taste with sea salt and black pepper.
Once the squash is done, allow it to cool for about 5 minutes, then use a spoon to carefully scoop out the flesh, leaving about 3/4” border around the sides and bottom. You can save the squash for another use, or even freeze it to keep longer.
Spoon the sausage mixture into the squash generously to use all of it up. Once filled, place the baking sheet under the broiler and broil until the top of the stuffing and squash are golden brown, 2-4 minutes or so. Garnish with additional fresh herbs if desired and enjoy!
Roasted Red Kuri Squash
1 red kuri squash or kabocha, cut into 3/4-inch slices ( 2–2 1/2 lbs)
2 tablespoons coconut oil, softened but not melted
Wash the outside of the squash before slicing, using a scrub brush if needed.
With a sharp knife cut in half and scoop out the seeds. Lay the half on the cutting board with the skin side up and slice into roughly 1″ width strips.
Mix together coconut oil, maple syrup, ancho powder, coriander, salt and pepper until a paste forms.
Combine paste and squash in a bowl, using your hands rub evenly until the squash is covered.
Place on a parchment-lined baking sheet in one layer.
Bake 25-30 minutes, until tender and looks slightly toasty.
3-Ingredient Twice-Baked Spaghetti Squash Recipe
1 Spaghetti Squash (medium size)
1/2 – 1 cup pasta sauce (adjust according to preference)
1/2 – 1 cup shredded mozzarella cheese (adjust according to preference)
Salt & Pepper (to taste)
leaves Optional: fresh garlic (fresh chopped basil , dried oregano or Italian seasoning)
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or grease with olive oil or cooking spray.
With a sharp knife, carefully cut spaghetti squash in half lengthwise. With a spoon, gently remove seeds and discard. Place spaghetti squash cut side down on baking sheet. Bake for 45 minutes or until a fork can pierce the shell easily.
Remove from oven and allow to cool slightly. With a fork, loosen and separate spaghetti squash strands from shell. Reserve shells.
Place strands in a bowl. Mix strands with pasta sauce (and additional spices, if you wish). Adjust the amount of sauce you use based on your own preference. Spoon mixture back into the empty shell. If you have enough strands, you may be able to separate the mixture into each of the two shells, but you may also be able to spoon the entire mixture into just one of the shell halves. Sprinkle with mozzarella cheese.
Bake for 7-9 minutes or until cheese is melted, bubbly, and slightly browned. Spoon and serve directly from shell.
Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.
Cinnamon Roasted Butternut Squash
1 large butternut squash about 3 pounds, peeled, seeded, and cut into 1-inch cubes
Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans’ positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.
