Category: main dish

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Grain-Free Stuffed Peppers

I’ve been making a version of stuffed peppers for many years now. I’ve played with the recipe and finally found one where, Jim and I both say, “Nailed it!”. Stuffed peppers just say fall and winter comfort to me, know what I mean? This batch will also feed a small army, so have some friends over or plan for leftovers!

If you prefer not to eat dairy, it can easily be made without cheese. You can also use whichever type of ground meat that you have on hand.

Grain-Free Stuffed Peppers

cleaneatingwithkatie
There's something about stuffed peppers that just says warm comfort fall food to me. This recipe is great for family Sunday Night Dinners or just a weeknight meal, but beware – there'll be leftovers!
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Cook Time 50 minutes
Course casserole, Main Course
Cuisine American

Ingredients
  

  • 5 bell peppers halved, seeds & stem removed
  • 2 tbsp cooking fat
  • ½ onion, diced
  • 4 cloves garlic, minced
  • 2 large carrots, diced
  • 4 celery stalks, diced
  • 1 package cauliflower rice fresh or frozen
  • 1 tsp sea salt
  • ½ tsp fresh ground pepper
  • 32 oz Otamot Foods Tomato sauce
  • 2 lbs ground bison or any ground meat
  • 2 tbsp Italian spice blend
  • 8 oz mozzarella cheese, grated

Instructions
 

  • Preheat oven to 350° F. Add the bell peppers to a 13 x 9 in. baking dish, facing up. When the oven has preheated, add the baking dish to the oven for 20 minutes. 
  • You may need to cook the meat in one pan and the veggies in another pan, unless you have a very large saute pan. Add 1 tbsp. of the cooking fat to a large saute pan over med.-high heat. Add onions and garlic and cook for 3-4 minutes until fragrant. Add in celery, carrots, and cauliflower rice. Stir and continue to cooking over med.-high heat. Add sea salt and pepper. Add in one jar of Otamot Tomato Sauce. Stir and cook for 20 minutes until veggies are cooked through. 
  • While the veggies are cooking, add the remaining cooking fat to a separate skillet on med.-high heat. Add in the ground bison and season with Italian seasoning. Continue cooking for about 10 minutes. Add in the second jar of Otamot tomato sauce, stir, and cook until meat is done.   
  • Combine the ingredients from both pans in the larger skillet or in a large bowl. Stir to combine. 
  • Remove the par-baked bell peppers from the oven. Using caution with the hot peppers. Add stuffing to each pepper – they will likely be overflowing – that's ok. Top with grated mozzarella cheese. 
  • Place the baking dish in the oven and cook for 15 minutes until cheese is melted. Serve and enjoy!  
Keyword casserole, gluten-free, gluten-free dinner, grain-free, grain-free dinner, main dish, stuffed peppers
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Paleo Chicken Adobo

This is quite possibly the most delicious recipe I’ve ever created. Inspired by a Manila Chicken Adobo recipe I had, I *needed* to recreate this recipe to be able to eat this delicious meal again and again. It isn’t a quick meal, but it is worth it. Make enough for leftovers, you’ll thank me later!

Paleo Chicken Adobo

cleaneatingwithkatie
This recipe packs a flavor punch and will not disappoint! This will be a recipe you come back to again and again.
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Prep Time 30 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Filipino
Servings 6 people

Equipment

  • Cuisinart Food Processor

Ingredients
  

  • 2 large white sweet potatoes
  • 2 lbs boneless skinless chicken thighs
  • 1 large onion diced
  • ¼ cup coconut aminos
  • ¼ cup coconut vinegar
  • ½ cup full-fat coconut milk
  • 1 tsp turmeric
  • 1 tsp sea salt
  • ½ tsp ground pepper
  • ½ tsp chili flakes more or less depending on preference
  • 6 tbsp grass-fed butter
  • ¼ cup cilantro, chiffonade optional garnish
  • black sesame seeds optional garnish

Lemongrass Paste

  • 2 stalks lemongrass, cut into 2 in pieces dry outer leaves removed
  • 3 in. piece ginger peeled
  • 4 garlic cloves peeled
  • ⅓ cup extra-virgin olive oil
  • 3 tsp dried turmeric
  • ½ tsp sea salt

Instructions
 

Lemongrass Paste

  • To make the lemongrass paste, add all of the ingredients to a food processor and pulse for 1 minute. Scrape down the sides and pulse again. Scrape down the sides again and pulse again. It should have a pretty smooth consistency and no longer have a woody texture. Set aside. (This can be made up to 3-4 days ahead of time and stored in a jar.)

Recipe

  • Add the sweet potatoes to a large pot and add enough water to cover the sweet potatoes. Add a pinch of salt and bring to a boil. The potatoes are done when easily pierced with a knife, about 15-20 minutes.
  • While the potatoes are cooking, rinse the chicken thighs and pat dry. Then season on both sides with turmeric, sea salt, and pepper.
  • Drain potatoes and return to the pot. Add 4 tbsp. of butter and mash with a potato masher. Set aside.
  • Add 1 Tbsp. of the butter to a medium pot and heat over medium high heat. Once the butter is hot, add the onions. Stir onions and cook until translucent. Remove the onions from pan and set aside.
  • Add the remaining 1 Tbsp. of the butter back to the medium pot on medium-high heat and once the butter is hot, add the chicken. Brown the chicken on both sides. Continue cooking and add the coconut milk, coconut aminos, and coconut vinegar and mix. Then add the onions, the chili flakes, and 5 Tbsp. of the lemongrass paste. Continue cooking for about 10 minutes on medium heat.
  • To serve, place a large scoop of sweet potato mash in a bowl. Then top with chicken and lemongrass gravy mixture and garnish with cilantro and black sesame seeds. Enjoy!
Keyword main dish, paleo, paleo chicken adobo
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Paleo Plantain Nachos

Nachos have been my favorite food since I was about 12. They always seemed like a perfect food. Fat, protein, carbohydrates – they have it all. That is until I learned about how bad vegetable oils are. Not sure what I’m talking about? My post on fats should help to clear things up. Anywho, I got real ambitious one day and decided to make plantain nachos from scratch. If you aren’t up for that, there are some “clean” plantain chips available out there. You can also use Siete chips if you want to keep it paleo.

Paleo Plantain Nachos

cleaneatingwithkatie
Nachos are an ultimate comfort food for me, but if I eat them now, I feel very uncomfortable. So having a clean version of Nachos comes in super handy!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer, Main Course
Cuisine Tex-Mex
Servings 4 people

Ingredients
  

Plantains

  • 2 green plantains
  • ¼ cup cooking fat coconut oil, ghee, or bacon fat
  • 2 tsp sea salt

Guacamole

  • 1 lime, juiced
  • 2 avocados
  • 1 tsp garlic sea salt
  • ½ tsp chili powder

Remaining Nacho Ingredients

  • 1 lb ground meat beef, turkey, chorizo, chicken, or pork
  • 1 tbsp cooking fat
  • 2 tbsp taco seasoning
  • 1 cup shredded cabbage
  • 1 bunch radishes thinly sliced
  • ½ cup cilantro, chiffonade
  • Cotija cheese optional (not pictured)

Instructions
 

Plantains

  • Peel and thinly slice the plantains about one-quarter inch thick.
  • Add the cooking fat to a large saute pan deep enough to fry the plantains. Heat fat over med-high heat.
  • Add plantains in a single layer and cook in batches. Cook for 3-5 minutes per side until golden brown. Flip using tongs and brown on the other side.
  • As you remove the plantains, place them on a paper towel lined plate and sprinkle with a wee bit of sea salt.

Guacamole

  • Add avocado flesh to a bowl along with lime juice and spices. Add a couple of pinches of the cilantro that is being used for garnish. Mash until you achieve the desired consistency. Set aside.

Remaining Nacho Directions:

  • Add the cooking fat to a large skillet and add the meat and begin to brown over med-high heat. Add taco seasoning and continue cooking.
  • On each plate, layer ¼ of the following ingredients: plantains, meat, cabbage, guacamole, cilantro, and radishes. If using Cotija, crumble on top and serve.
Keyword nachos, paleo, paleo plantain nachos, paleo tex-mex, plantain nachos
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Paleo Spaghetti Casserole

Who doesn’t love spaghetti? And casserole? I’m in. When going paleo, grain free, or just avoiding processed foods, sometimes spaghetti and casseroles are off limits, but not this one! There are plenty of options for the base – zoodles (zucchini noodles), sweet potato “noodles”, mashed sweet potatoes, or as the recipe calls for, mashed potatoes. Choose your own adventure here friends!

Paleo Spaghetti Casserole

cleaneatingwithkatie
Spaghetti and Casserole is comfort food times two! We substitute noodles for either sweet potatoes or white potatoes in this recipe.
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Prep Time 30 minutes
Cook Time 35 minutes
Course casserole, Main Course
Cuisine Italian
Servings 6 people

Ingredients
  

  • 2 lbs grass-fed ground beef or other ground meat
  • 2 large yukon gold potatoes cut into 1-in. half moons
  • 32 oz tomato sauce Rao's or Otamot are my favorite
  • 1½ tbsp Italian spice blend
  • 2 cups fresh spinach
  • 1 med. onion diced
  • 3 cloves garlic minced
  • 2 tbsp basil chiffonade
  • 1 tbsp grass-fed butter
  • 2 tbsp cooking fat ghee, butter, etc.
  • 1 tsp sea salt
  • shaved parmesan cheese optional garnish

Instructions
 

  • Preheat the oven to 350º F.
  • Add the potatoes to a large pot and add enough water to cover the potatoes. Add a pinch of sea salt and bring to a boil. The potatoes are done when easily pierced with a knife, about 15-20 minutes.
  • While the potatoes are cooking, add 1 tbsp. of the cooking fat to a large skillet and heat over medium-high heat. Once the fat is hot, add the ground meat. Sprinkle with a small pinch of sea salt and the Italian spice blend. Use a spatula to stir and break up meat while browning.
  • In a medium skillet, add the remaining 1 tbsp. of cooking fat to the pan and heat over medium-high heat. Add the onions and garlic and sauté until translucent. Turn the heat down to medium and add the spinach and cook until wilted. Remove from heat.
  • When the meat is cooked through, add the jar of tomato sauce and mix to combine.
  • When the potatoes are done, drain and mash with a potato masher. Add a pinch of sea salt and a tbsp. of butter.
  • In a large casserole pan, layer the mashed potatoes, the spinach/onion/garlic mix, and then meat sauce mixture. Put in the oven and cook for 15 minutes.
  • Before serving, garnish with basil and parmesan cheese and serve.
Keyword casserole, gluten-free, grain-free, main dish, paleo, spaghetti casserole
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Warm Brussels Sprouts Salad

For me, Brussel sprouts are literally THE most exciting seasonal vegetable in the fall and winter (well, tied for first with butternut squash). I remember the first time I had Brussels sprouts was in 2009. It was part of a veggie medley at a wedding and it was a WHOLE Brussel sprout. It was terrible. Who cooks them whole? About a year and a half later, I bought them at the farmers market and found a recipe that called for them to be halved and roasted with butter and bacon. Much better. Over the years I have tried many recipes and pretty much try to eat them as much as possible in the fall and winter. Here is current favorite Brussels Sprouts recipe.

I’m convinced that there are two keys to Brussels Sprouts, 1) bacon (I’m sorry if you don’t eat bacon) and 2) thinly sliced or shaved. I can handle quartered, but not even halved. They are so densely packed, THIS is the key to loving them. I like using my food processor and using the slicer attachment.    

Warm Brussels Sprout Salad

cleaneatingwithkatie
This Brussels Sprouts Salad will be a crowd pleaser at your dinner table or at your next event — even if for Brussels Sprouts haters! The key is to thinly slice or grate them for even cooking, otherwise they are a mix of overdone and underdone. Blech.
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Cook Time 30 minutes
Course Salad, Side Dish
Cuisine American

Equipment

  • Cuisinart Food Processor (with a slicer attachment)

Ingredients
  

  • 4 tbsp cooking fat bacon fat, ghee, butter, etc.
  • 1 med. onion diced
  • 8 slices pasture-raised bacon cooked and crumbled
  • 3 eggs pasture-raised
  • 2-3 lbs. brussels sprouts trimmed and thinly sliced
  • 1 avocado cubed
  • 2 tbsp balsamic vinegar
  • 1 tsp sea salt
  • ½ tsp fresh ground pepper

Instructions
 

  • Melt 1 tbsp of cooking fat in large skillet, sauté onions until almost translucent. Remove and set aside.
  • Crack three eggs into a bowl and whisk. Melt 1 tbsp of cooking fat in the skillet and add the eggs. Stir the eggs until scrambled. Remove and set aside. 
  • Add 2 tbsp butter and thinly sliced Brussels sprouts to the skillet. Season with sea salt and pepper and sauté. Cook for approximately 10-15 minutes, mixing regularly.
  • Add the onions, Brussels sprouts, eggs, and bacon to a large bowl and mix. Add the cubed avocado on top of the Brussels sprouts mixture. Drizzle balsamic vinegar on top, and season with salt and pepper to taste. Serve warm.
Keyword brussels sprouts, gluten-free, grain-free, grain-free side dish, paleo, paleo side dish, salad, warm brussels sprouts salad
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Massaged Kale Salad

Massaging Kale? Is she kidding? Nope, not kidding. Kale is a great veggie and is all the rage these days, BUT it can be hard for some to digest when eaten raw. It’s a very dense leafy green and massaging it can help break it down (aka pre-digestion) which makes it easier to digest. You can use about a tablespoon of olive oil and just get in there with your hands and massage away!     

Massaged Kale Salad

cleaneatingwithkatie
Kale is all the rage these days but for some people, when eaten raw it can cause digestive distress. When massaged with some extra virgin olive oil, it can help to make the kale more digestible. This salad is a like a taste of spring in every bite because combines many spring veggies.
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Prep Time 15 minutes
Course Main Course, Salad
Cuisine American
Servings 4 people

Ingredients
  

Salad Ingredients

  • 8 hard-boiled eggs pasture-raised
  • 2 large beets boiled, peeled, & sliced
  • 1 bunch kale destemmed & coarsely chopped
  • 1 cup sprouted quinoa cooked
  • 6 carrots sliced into strips using a veggie peeler
  • ⅓ cup pine nuts
  • 1 sumo citrus peeled & segmented
  • ¼ cup broccoli sprouts

Salad Dressing Ingredients

  • 2 lemons juiced
  • 4 tbsp extra-virgin olive oil
  • 1 tsp garlic sea salt
  • 1 tsp lemon pepper

Instructions
 

  • Add 1-2 tablespoons of olive oil to a large bowl with the chopped kale. Massage oil into the kale leaves until well coated.
  • Add the quinoa and toss. Then add the beet slices and carrot strips. Toss again.
  • Plate out a serving of the kale, quinoa, beet, and carrot mixture. 
  • Top with two sliced hard-boiled eggs, 3-4 segments of sumo citrus, sprouts, and some pine nuts. 
  • Add dressing ingredients into a small glass jar and shake. 
  • Drizzle dressing over the salad and enjoy!

Notes

  • I prefer to use sprouted grains whenever possible. I usually buy TruRoots, and I can find it at Sprouts, Whole Foods, and Costco. I enjoy buying Love Beets when I don't have the time to boil and peel my own. I can also find these at Costco, Whole Foods, and Sprouts. You can change out any of these ingredients and keep this salad fresh and evolving with the seasons. I chose these items because they are in season in mid spring.
Keyword gluten-free, kale salad, salad, seasonal salad
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Chilaquiles

My first taste of chilaquiles was in Cabo San Lucas in 2016. I know, I’ve been living under a rock. Since then I’ve had them a few additional times and it’s heaven every time. There’s one big problem with restaurant chilaquiles: they’re using chips fried in vegetable oils. I don’t 100% avoid vegetable oils, but I avoid them about 95% of the time. Not sure why I avoid vegetable oils, read more here.

How do Chilaquiles fit into a seasonal eating model? Cilantro, radishes, and onions are all in season right now. Plus, I made these for Cinco de Mayo!

Chilaquiles

cleaneatingwithkatie
Chilaquiles just might be the perfect food. There is a nice balance of carbohydrates, protein, and fat, plenty of vegetables and they are packed with flavor! If you haven't made them, you will not regret making them for breakfast, lunch, or dinner!
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Cook Time 50 minutes
Course Breakfast, Main Course
Cuisine Mexican
Servings 4 people

Ingredients
  

Chilaquiles Sauce

  • 7 oz organic tomato paste
  • 12 oz chicken bone broth
  • 4 tsp ancho pepper adobo sauce
  • 2 tbsp taco seasoning
  • ¼ tsp sea salt
  • fresh ground pepper

Ingredients

  • 4 eggs pasture-raised
  • 1 lb pasture-raised ground turkey or ground meat of choice
  • 1 tbsp taco seasoning
  • 1 bunch radishes cut into half moons
  • 2 spring onions thinly sliced
  • 2 avocados halved and thinly sliced
  • 8 oz sour cream
  • 8 oz cotija cheese crumbled
  • 3 tbsp cooking fat ghee, butter, bacon fat, etc.
  • 2 bags Siete Grain-Free tortilla chips
  • 1 lime quartered
  • sea salt to taste
  • fresh ground pepper to taste

Instructions
 

  • Add the broth and tomato paste to a large sauté pan at low-medium heat (the larger the pan the better). Mix together with a whisk. Add the ancho pepper adobo sauce, taco seasoning, sea salt, and pepper. Mix again. Allow the moisture to evaporate and thicken the sauce a little. Be sure to stir the sauce so that it doesn't stick to the pan and burn. The consistency should be similar to that of enchilada sauce. (Too thick? Add more broth. Too thin? Cook a little longer, continuing to mix with the whisk.) Set aside.
  • In large skillet, add 1 tbsp. of cooking fat. Melt  over medium-heigh heat. Add ground meat and use a spatula to break up the meat and cook through. Add the taco and fajita blend while the meat is still raw to increase the flavor. Continue cooking until the meat is cooked through. Set meat aside in a medium bowl. 
  • Add remaining cooking fat to the skillet of medium-high heat. Once fat is hot, crack the eggs in the pan one at a time. Keep each separate from each other for ease of cooking and serving. Cook until whites are cooked through and yolk is at desired consistency. 
  • Depending on the size of the pan you used for the sauce, you may need to coat the tortilla chips in the chilaquiles sauce in two batches. Turn the chilaquiles sauce pan back on to low and add Siete Grain Free Tortilla Chips. Slowly mix to coat each chip. Chips should be soggy but still hold their shape. 
  • On each plate layer ¼ of chilaquiles chips. ¼ of the ground turkey, ½ an avocado, 1 fried egg, and onions, radishes, cilantro, sour cream, and cojita cheese to taste. Add a squeeze of lime and serve.
Keyword chilaquiles, fried egg
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Lemon Chicken with Sautéed Green Beans and Blistered Cherry Tomatoes

Green Beans have been my LEGIT top three favorite vegetables since I was a wee one. I LIVE for green bean season. And the green beans pictured here come from my mama’s garden (go mama!). And now that summer is here, green beans and cherry tomatoes are in abundance so this is the perfect time to make this recipe. 

Lemon Chicken with Sautéed Green Beans and Blistered Cherry Tomatoes

cleaneatingwithkatie
This is the perfect recipe that highlights seasonal summer veggies.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4 people

Ingredients
  

Chicken Marinade

  • 2 med. lemons, juiced
  • ½ cup extra-virgin olive oil
  • 1 tbsp lemon pepper Simply Organic
  • 1 tbsp garlic sea salt Simply Organic

Ingredients

  • 2 lbs boneless skinless chicken breasts organic, pasture-raised
  • 1 lb green beans trimmed
  • 1 basket cherry tomatoes
  • 2 tbsp parsley chiffonade
  • 6 tbsp grass-fed ghee Fourth & Heart is my fave
  • 1 lemon, juiced
  • 1 tsp lemon pepper
  • 1 tsp garlic sea salt

Instructions
 

  • Rinse the chicken and pat dry. On a cutting board, firmly push down on the chicken breast with the palm of your hand. Using a sharp knife in your other hand, fillet the breast by cutting into the breast with the knife moving horizontally through breast. Once filleted, cut in half. 
  • Add chicken to a large bowl and add the marinade. Mix to ensure all chicken is coated. Marinate for 4-6 hours in the refrigerator. 
  • After chicken has been marinated, add 3 tablespoons ghee to a large skillet and heat over medium-high. Once the ghee is hot, add the chicken pieces to the pan. Cook about 5-7 minutes until the underside has turned white and it is almost cooked through. Chicken should be browning on the underside. Turn over to continue cooking until chicken has cooked through. Remove from pan and continue cooking until all the chicken is cooked. 
  • While the chicken is cooking, melt 2 Tbsp of ghee in a medium skillet. Once the fat is hot, add the green beans, lemon pepper, garlic sea salt, and juice of 1 lemon. 
  • In a small sauce pan, add the remaining 1 Tbsp. of ghee and heat to just over medium heat. Add the cherry tomatoes and cook for about 5-8 minutes, allowing them to cook through and blister on the outside. 
  • Add chicken and green beans to plate, top with a few blistered cherry tomatoes and sprinkle with parsley and sea salt and pepper (to taste).
Keyword cherry tomatoes, green beans, lemon chicken, lemon chicken with sautéed green beans and blistered cherry tomatoes, main dish
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Bell Pepper Tuna Salad Boats

I love a good tuna salad. Reminds me of being a kid, but it’s also just easy and delicious. Perfect for quick meals or hot summer days because there’s no need to heat the oven! I like this served in a bell pepper, but you could also serve it in half an avocado, on a salad, with crackers, or in a sandwich. The options are endless!

I opt for safer tuna options like Safe Catch Foods or Wild Planet Foods or Vital Choice whenever I buy tuna. It does cost more, but I believe my health (and the health of the planet) is my greatest wealth.

Bell Pepper Tuna Salad Boats

cleaneatingwithkatie
I love a good tuna salad. Reminds me of being a kid, but it’s also just easy and delicious. Perfect for quick meals or hot summer days because there’s no need to heat the oven!
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Prep Time 10 minutes
Course Main Course
Cuisine American
Servings 6 people

Ingredients
  

  • 2 cans tuna
  • 4 celery stalks halved and diced
  • ½ onion diced
  • 1 med. avocado
  • 2 bell peppers stem removed, cut into thirds to create boats
  • 4 tbsp Primal Kitchen Mayo
  • 2 tbsp yellow mustard
  • 1 lemon juiced
  • 1 tsp garlic sea salt Simply Organic is my favorite
  • 1 tsp lemon pepper Simply Organic is my favorite
  • cilantro optional garnish
  • flake salt optional garnish

Instructions
 

  • Add all of the ingredients except bell pepper, avocado, cilantro, and flake salt to a medium bowl and mix well. 
  • Fold the avocado into the tuna salad mixture and mix just enough to combine.
  • Serve tuna salad in bell pepper boats and garnish with cilantro and coarse salt.
Keyword bell pepper tuna salad boats, gluten-free, grain-free, paleo, tuna salad
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Late-Summer Stuffed Squash

There is a recipe for stuffed bell peppers that I have been using quite often lately, but when I can find Globe squash, basil, carrots, and tomatoes in season, it seems like perfect timing to use globe squash instead of bell peppers. If you have bell peppers on hand, use those instead.

Late-Summer Stuffed Squash

cleaneatingwithkatie
This recipe is a perfect melding of late summer food flavors — all in one dish. It's one of those dishes that looks real fancy, but isn't. Serve this when you want to impress your book club or in-laws ;-).
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Prep Time 35 minutes
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 6 people

Ingredients
  

Ingredients

  • 12 globe squash choose larger ones for stuffing
  • 3 lbs fresh tomatoes, stemmed and diced or 24oz canned diced tomatoes
  • 1 med yellow onion diced
  • 3 med carrots diced
  • 4 cloves garlic minced
  • 1 small bunch of basil
  • 2 lbs pasture raised ground pork or other ground meat of choice

Spice Blend

  • t tsp sea salt
  • ½ tsp fresh ground pepper
  • ½ tsp oregano
  • ½ tsp dried thyme
  • ½ tsp dried parsley
  • ½ tsp granulated garlic
  • ½ tsp granulated onion
  • 2 tbsp extra-virgin olive oil

Instructions
 

  • Add the olive oil to a large sauté pan and heat over medium. Add the onions, garlic, and tomatoes. Bring to a simmer and stir frequently. The goal is to reduce the liquid, so continue cooking over medium heat.
  • Add the carrots and the salt, pepper, and spice blend. Cook for about 20 minutes, continuing to stir the mixture to prevent burning.
  • Add the ground meat and break apart with a spatula and continue to cook until the meat is cooked through. Turn down the heat. 
  • Chiffonade 10-12 leaves of basil, set aside. Add the basil to the meat and veggie mixture before spooning into squash. 
  • While the meat is cooking, slice the stems off of the squash. Use a spoon to score a circle about 1 cm from the edge. I suggest using a cookie dough scooper (basically a small ice cream scoop) to scoop out the innards of each squash, being careful to keep the outter flesh intact.
  • Set the squash in a 9 x 13 in baking dish.
  • Spoon the meat and veggie mixture into the squash and overfill. 
  • Bake for 30 minutes or until a knife easily pierces the squash. Top with a sprig of basil and serve. 
Keyword gluten-free, grain-free, late summer stuffed squash, paleo, stuffed squash, summer squash