It can be difficult to find breakfast options when you’re following a Paleo lifestyle. Not to mention if you have food allergies, in my case an egg allergy. While this can be a pain, it often forces you to get creative and think outside the “Breakfast Plate”.
So in a fit of inspiration I came up with this dish. The benefit is that you can easily make enough to last you a whole week, when you’re busy this is a life saver! Not to mention that it’s packed with delicious and healthy flavors. Now on to the recipe….
1 large acorn squash
3-4 tablespoons avocado oil
1/2 teaspoon salt
1 teaspoon black pepper
1- 2 tablespoons cumin
1/2 pack of bacon
1/2 cup sliced almonds
Pre-heat oven to 350 degrees F.
Cut squash in half and remove seeds, place on baking sheet cut side up.
Coat squash with avocado oil, salt, black pepper and cumin.
Place squash in oven and cook for 40 – 45 minutes or until you can poke through the squash with a fork.
In the mean time…
Cook your bacon, there’s obviously multiple ways to do this but I prefer to line a baking sheet with foil and cook it in the oven at 425 degrees F for 10-12 minutes.
Remove your bacon from heat, after it’s cooled chop it up and set aside.
Now, place your almonds in a frying pan and roast over low heat.
Remove your almonds when you can start to smell them in the air and they’re starting to turn a light brown color. Set aside.
Remove your squash from the oven and either peel off the skin or cut the skin off, cube the flesh of the squash.
Mix your bacon, almonds and cooked squash together and you’re ready to eat.
This is a perfect side-dish. It’s packed with flavor and it does a great job of filling you up. I used acorn squash for this but you could easily swap it out for your favorite type of squash. In my pre-paleo life I’d been accustomed to acorn squash being packed with butter and brown sugar. While this is slightly reminiscent because there is a small amount of honey, it’s going to be much healthier for you.
1 acorn squash, gutted and cut in half
2 tbsp avocado oil
3 cups fresh baby spinach
1 tsp ginger, grated(fresh)
1 tbsp honey
Pre-heat the oven to 375°F.
Place squash halves open side up on baking sheet.
Brush with 1 tbsp avocado oil and sprinkle with salt, bake for 30 minutes. (or until you can poke a fork through the squash easily)
While squash is cooking, bring 1 tbsp avocado oil to medium heat in a sauté pan.
Add spinach and ginger, stir until wilted then remove from heat.
Remove squash from oven, brush with honey.
Stuff with spinach mixture and cook for 10 more minutes.
Remove and let cool, then enjoy!
I have this dish with the Orange-Ginger Tilapia Fillet recipe. It’s a great complement and it makes a wonderful meal!
It’s fall and we’re inundated with squash, from pumpkin patches to decorative pieces and extensive in-store displays. But the question always arises: what can be made of these fine looking vegetables?
This recipe is simple, delicious and plates gorgeously. It’s a fantastic dish to serve as a Halloween or Thanksgiving appetizer, or together with a salad as a healthy main course.
1 Carnival squash, top cut off
1/4 cup sliced yams
1 teaspoon garlic
1 dozen raisins
1 teaspoon tallow (we love Fatworks grass-fed beef tallow)
1/4 pound pork, cut into thin, short strips
1 tablespoon red wine
In a small pot, bring the squash and yams to the boil and cook until tender.
Meanwhile, in a small sauté pan, melt the tallow over medium heat.
Add the pork strips and cook slowly until browned, before adding the wine.
Once the squash and yams are cooked, scoop the inners out of the squash (most of it will consist of pips).
In a small bowl, place any remaining squash flesh, along with the yams, garlic and raisins, and mix the ingredients together.
Stuff the squash with the yam-garlic-raisin mixture and then top with the wine-marinated pork.
Place the lid back on the squash (this not only looks great but helps to keep the dish warm) and enjoy while hot.
This festive recipe serves one.
Here’s to wishing you a very happy start to your fall festivities…