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Late-Summer Stuffed Squash

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 ;-).
Prep Time 35 mins
Cook Time 1 hr
Course Main Course
Cuisine American
Servings 6 people



  • 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


  • 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