Stuffed Acorn Squash

The finished product

 

 

If you have never ventured outside your comfort zone on trying new and different foods, this recipe might get you out side the box.  It is super easy and delicious.  Go ahead...give it a try.  I think you'll be glad you did.
Roasting the squash:
2 Acorn squash, cut in half, placed flesh side down in a glass casserole dish with about 1/4 of the pan full of water.
place in a preheated 350 degree oven and cook for approximately 40 min or until a fork easily pierces the outside sin.
Preparing the filling:
1 pound ground pork sausage
2 boneless/skinless chicken thighs (precooked, I boiled mine)
2 carrots chopped
1/2 onion diced
1/2 green bell pepper chopped
cook the sausage, remove with a slotted spoon saving the hot fat in the pan to cook the veggies in.  Once the veggies are cooked, add back the sausage and season.
Seasoning:
1 Tbsp garlic powder
1 Tbsp Cumin
1 Tbsp Smoked Paprika
1/2 Tbsp chipolte powder (or black pepper if don't like it too hot)
1/2 Tbsp cinnamon
Pull the chicken apart into pieces and add to the filling mixture
I also had some leftover rice that I stirred into  my filling as well.  (yes I know it's not Paleo)
Once the squash is done, scoop out the seeds and discard, then carefully scoop out the cooked squash leaving a small amount for the "bowl" in the shell.
mash up the squash really good and stir it into the filling mixture as well.
Stuff the acorn shells with the filling and put back in the 350 degree oven for 20 minutes.

If you have leftover filling, you can have a really filling breakfast the next morning.  Just add a couple poached eggs.

I also threw in a sprinkle of parm. cheese as well.  (again, not Paleo)
ENJOY!