Tag Archives: lactose free

Stuffed squash

I absolutely love autumn. It’s such a great time to cook! I think  this is largely because fall is when winter squashes start coming into season, and I just love trying different things with them. They are so much bang for the buck too, they are often under $2 a lb. One of my favorite things to do, is so simple and filled with so many possibilities; I love to roast them and stuff them with vegetables and meaty goodness! Food, doubling as something fun to eat out of….Yes please!


Here, I used Acorn Squash, and Delicata Squash, but Any small winter squash will do. I roasted the squash whole for about 30-40 minutes at 350 degrees while I prepared the filling. Then I cut them in half, removed the seeds, and then spooned some of the mixture inside. I put them back in the oven and roasted them for another 20 minutes or so, until the squash was soft to a fork, and the filling browned a little.

For the filling I used:

  • 1 lb ground beef
  • 1 cup kale (chopped)
  • 2 cups baby bok Choy (chopped)
  • 2 shallots
  • 2 cloves garlic
  • 1 cup shiitake mushrooms (chopped)
  • 1/2 cup scallions (chopped)
  • generous amount of ginger powder
  • 1/2 cup strained tomatoes
  • 2-3 tablespoon coconut aminos
  • 1/2 cup chicken stock
  • Salt, pepper

I actually….This is embarrassing. I forgot to put the mushrooms in the filling (they were meant to be mixed in). To remedy this, I sautéed them with some tallow or duck fat, and pepper. I then spooned them on top of the squash when I served it. You can do it this way as well, but when I envisioned the filling, I wanted the mushrooms inside.


Regardless, stuffing squash is a delicious and versatile meal.  My recipe is just a guideline. Try different vegetable and meat combinations and try different squashes!


Spaghetti squash and meatballs


Ah, Spaghetti and Meatballs, an Italian-American classic. So for you pasta lovers out there, I have this compromise, and it’s (in my opinion) just as tasty and satisfying if not more. With spaghetti squash and meatballs, you get the visual, and none of the fog inducing, bloatey, carb-pasta-gluten bad stuff…Yay!

Now the spaghetti squash, I prepare like all my squashes recently; In the oven, and whole. Some people microwave, but I think that’s blasphemy. I prick the squash a few times with a fork, and roast it for about an hour-an hour and a half. Then I cut it open, scoop out the seeds, and use a fork to scrape the flesh, which helps it form spaghetti-like strands. I season it with some salt and pepper, and then spoon some sauce and a meatball or two over it.

For the sauce and meatballs, I used a simple mixture of ground beef, paprika, one egg, salt, pepper, and oregano. I keep it simple. Sometimes I add some chopped garlic or onion to the mixture, or more spices, but you don’t need it. I made the meatballs in the sauce, which was a first, and was happy with the results. First, I heated beef tallow over medium heat. Then I formed the meatballs and dropped them carefully into the pot. I browned them on the top and the bottom before adding some crushed tomato. I might have put some coconut aminos in and a little broth, I don’t really remember, but with sauce, I never have a go-to recipe. I like putting basil and oregano, some garlic, paprika, salt pepper – when I want something Italian tasting, so I’m pretty sure that’s what I did this time. I stuck a bay leaf in while it was cooking. Play around with it, and make it your own, sauce is one of those things that I find fun to play with!

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