Paleo Sausage Stuffed Squash
Serving Size / Yield
- 4 calabaza squashes (if you can't find these, this recipe also works well with acorn or sweet dumpling squash)
- 2 pounds ground sausage
- 2 yellow onions
- 1 cup mushrooms
- 8 stalks celery
- 1 tablespoon minced garlic
- 2 eggs
- 1 cup parmesan
- 1 cup sour cream
- 2 cups cooked rice
- Salt and pepper
Cut a hole in the top of the squash and scoop all of the seeds out. Coat the inside of the squash with cooking spray and season with salt and pepper.
Preheat your oven to 400 degrees. Line a baking sheet with aluminum foil. Place the squash on the baking sheet flesh side down and bake for 30-40 minutes, until the squash is golden and soft.
Remove the squashes from the oven and set aside to cool.
Chop up all of your vegetables
In a large pan, cook the sausage. Once cooked, transfer the sausage to a small bowl lined with a paper towel to drain the fat.
In the same pan, saute the garlic, celery, onions, and mushrooms. In a large bowl, combine the sausage, sauteed vegetables, cooked rice, sour cream, and parmesan. Then, beat the eggs in a small bowl and fold the eggs into the mixture.
Fill each squash with the mixture, and then sprinkle parmesan cheese on top of each squash. Bake for 10-15 minutes, and then serve!