Winter Squash with Savory Bacon & Apple Stuffing (AIP, Paleo, GAPS, SCD)
  • ½ cup unsweetened dried cherries
  • ½ cup no sugar added apple juice
  • 3 small to medium acorn or carnival squash
  • 2 tablespoons melted coconut oil
  • cinnamon for sprinkling, plus more (see below)
  • 8 oz. bacon
  • 1 onion, diced
  • 1½ cups diced celery
  • 16 oz. mushrooms, diced
  • 2 apples, peeled and diced
  • 2 lbs. ground beef, or 1 lb. ground beef and 1 lb. ground pork
  • 2 cloves garlic, pressed or minced
  • 1 Tablespoon dried sage
  • 1 Tablespoon dried thyme
  • 1 Tablespoon + 1 teaspoon cinnamon
  1. In a small bowl, soak dried cherries in apple juice and set aside.
  2. Preheat oven to 375F.
  3. Slice squash in half and scoop out the seeds.
  4. Brush the inside with melted coconut oil and sprinkle with cinnamon.
  5. Place squash in a baking dish cut side up and bake 30-40 minutes, or until they pierce easily with a fork.
  6. Meanwhile, make filling. In a large saute pan with sides, cook diced bacon on medium heat until crispy. Remove bacon to a paper towel-lined plate and set aside. Remove all but 2-3 tablespoons of fat from pan and discard or save for another use.
  7. Add onion, celery, mushrooms and apples to pan and saute on medium low until softened.
  8. Add ground beef (or beef and pork) and break up with large spoon, until cooked through.
  9. Add minced garlic, sage, thyme and cinnamon and stir well. Remove from heat.
  10. Drain dried cherries (discarding apple juice) and add to the pan, along with the cooked bacon and stir well.
  11. When squash is tender, remove from oven and scoop filling into squash cavity.
  12. You can serve immediately or pop back into the oven to heat through for about 5 minutes.
Recipe by my BIG FAT grain free life at