Stuffed Acorn Squash (Grain-Free, Paleo, Gaps)

squashServing Size: Serves 4


For the Squash:
  • 2 acorn squash, cut in half pole-to-pole, seeds removed
  • 1 tablespoons ghee, melted (click here for an easy homemade recipe)
  • 1 tablespoon honey
  • Celtic sea salt
For the filling:
  • 4 tablespoons ghee
  • 1 yellow onion, chopped
  • 3 celery stalks, chopped
  • 2 cups “riced” cauliflower*
  • 2 teaspoons fresh thyme, chopped
  • 1/3 cup pecans
  • 1/4 cup plumped raisins**
  • 1/2 teaspoon Celtic sea salt
  • 1/8 teaspoon freshly ground black pepper


Preheat oven to 450ºF and adjust rack to middle position. Place squash, cut-side up, on a baking sheet. Combine ghee and honey then brush the squash with the mixture  using a pastry brush. Season with sea salt. Roast in the oven for 25 minutes.

Meanwhile, melt 4 tablespoons ghee in a large sauté pan and swirl to coat. Add onion and celery  then cook, stirring frequently, for 5-7 minutes until soft. Stir in cauliflower and cook for 3-4 minutes until hot. Stir in thyme, pecans, raisins, sea salt and pepper. Spoon filling into acorn squash and roast for 20 minutes. Serve.

*To rice cauliflower: Cut cauliflower into bite-size pieces and place half of the pieces in the bowl of a food processor. Pulse 12-15 times until cauliflower is the size of rice. Repeat. As an alternative, you can grate the cauliflower with a cheese grater or chop finely with a large chef’s knife.

**To plump raisins: Place raisins and 1/4 cup juice (orange, apple, even kombucha works!) in a small saucepan. Bring to a low simmer. Turn off heat. Using a slotted spoon, remove raisins.

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