Moroccan-Spiced Stuffed Acorn Squash Recipe
Recipe Description:
A new blend of spices with Morrocan inspiration brings interest to our limited GAPS diet. Our acorn squash-skeptics were won over by this meal, it could be the butter...
Recipe
Instructions:
Place squash, cut-side down on baking sheet and bake for 25 minutes, until flesh is tender. I cook these earlier in the day, turning off the oven after 15 minutes and leaving in the oven until dinner to keep warm.
Heat oil in large fry pan on medium high heat and add onions, brown slightly before adding celery, carrots and peppers. I used the banana pepper for a little heat, any pepper would do here, you could also use cayenne.
Salt the vegetables well and let the pan come back up to heat before adding spices.
After about one minute, when the spices are nice and toasted and fragrant, add the cooked meat of choice (or even lentils) and broth. Bring to a boil and reduce heat to a simmer. Leave the lid off to reduce the liquid.
Once the pan is nearly dry, add the apples and melt a whole stick of butter (yeah, baby!) in the pan.
When the butter has melted, place the minced garlic in the pool and stir to coat the entire mixture.
Turn off the heat.
Salt the cut side of the squash, plate and fill with meat and vegetable mixture.
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