Fall Deliciousness- Paleo Patty Pan Squash

I signed up for a local organic CSA a few months ago.  I love having weekly fresh ORGANIC produce that is also local.  The downside is that you don't really get to pick what you get.  This is also a perk because I would never have picked patty pan squash in a store.  BUT, having a few of these adorable little squash in my box, I had to figure out what to do with them-- paleo of course!

So I stuffed them!

First, I boiled the squash so it was soft and pliable!  This only took about 15 minutes.  Drain the water, let the squash cool to the touch and then cut off the top!

Once the top is removed, scoop out the insides.  Remove the seeds, but keep the actual "meat" of the squash.  Be careful that you don't break the squash apart, as you'll be putting the mix back in the cavity of the squash.
21 Day Fix RecipeOnce you get the fleshy part of the squash removed, sautee it in a bit of coconut oil. It should already be fairly soft from boiling -- we're just looking to brown it up a bit.  Add in some chopped artichoke hearts as well.

21 Day FixPaleoSome mushrooms too :)  Add some pepper, minced garlic, and a bit of chopped onion too.  If you have any fresh chive - that would also be delicious!  You can really play with this and make it your own!

and bacon!!!  Bacon makes everything better!  2 full strips chopped up is just about right.  SAVE a few pieces of the chopped bacon for the top.


PaleoStuff the mixture back into your squash, top with a few bits of bacon and chive and then bake in the oven at 350 degrees, for around 20 minutes, or until a nice golden brown on top.

21 Day Fix Portions:
2 green, 1 red, 1 orange

1 comment :

  1. This looks absolutely delicious! I just bought some acorn squash today, I might have to try stuffing them!