These Paleo-friendly Stuffed Carnival Squash are perfect to serve in the lead-up to Halloween!
The sweet, buttery squash complements the savoury flavours of red onion, sage, and pork, creating a delicious, satiating dish which is sure to please the whole family. They are also fun to make with children!
Approximate nutrition per serving: 407kcal / 17.7g fat / 9.5g saturated fat / 37.6g total carbohydrates / 7.4g fibre / 30.2g net carbohydrates / 24.4g protein.
- 4 Carnival squash, about 350g each, (any winter squash would work well)
- 400g organic, free-range pork mince
- 1 medium-sized red onion, about 85g, finely chopped
- 150g courgette, finely diced
- 2 garlic cloves, crushed
- 20g fresh ginger, finely grated
- Fresh sage
- 3 tablespoons grass-fed butter
- Sea salt
- Preheat the oven to 200ºC (fan). Melt two tablespoons of butter in a large ceramic dish.
- Slice off the top of each squash. Scrape out the seeds (delicious when roasted) and discard the stringy fibres.
- Place each squash into the dish, and brush (including the lids) with some of the melted butter. With the lids off and to one side of the dish, roast in the oven for 20 minutes, or until the squash are slightly tender.
- About 5 minutes before they are ready, melt one tablespoon of butter in a large frying pan, over a medium heat. Gently sauté the red onion and garlic, stirring frequently.
- After a couple of minutes, add the pork mince, grated ginger, and a generous handful of torn sage leaves.
- Once the pork has browned, remove from the heat and stir in the diced courgettes.
- Remove the squash from the oven. Stuff each one with the mince mixture. Add a small knob of butter on top of the mince and return to the oven (lids still off). Roast for another 20 minutes, or until the flesh of the squash is soft.
- Tear a few more sage leaves on top of the mince, then serve with the lids placed on top.