This time of year is perfect for squash! It’s in season and so easy to cook! I love roasting just about any vegetable so I do the same with acorn squash. It look intimidating I have to admit but it is much easier to cut than a butternut and has a little sweeter taste. That sweetness pairs perfectly with thyme, sausage, and mushrooms. Making it perfect for fall!

This recipe is in line with a primal, keto, and paleo diet. Simple ingredients using whole foods for something amazing in under 30 minutes. If you’re a fan of butternut squash and spaghetti squash you should add this to your arsenal!

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1 medium acorn squash

2 sausages, I like this white wine and garlic flavor from the Fresh Market

1 basket of mushroom (pick your favorite, I like baby bellas)

handful of broccoli spouts

1 shallot

1 tsp thyme

2-4 tbsp Extra virgin olive oil (cold fresh pressed)

parmesan cheese for garnish if you like



First place your squash in the oven for 3 minutes. Scoop out the seeds and brush with olive oil and sprinkle with salt and pepper. Cut in half and place cut side down on a baking pan covered with parchment. Place in an oven at 400 degrees for 20 minutes. While your squash is roasting sauté your diced shallot until translucent. Then add your mushrooms and thyme. Cook your mushrooms so they still have a bite, so just shy of being done. Throw in sprouts. When your squash are done take out of oven and flip them over carefully and fill them with your sausage mixture. Sprinkle with a little parmesan or asiago and put back in oven for another couple of minutes. Remove and let cool for 2-4 minutes and enjoy!!!

The beauty of squash boats is that you can fill and stuff them with almost anything. Pick a few of your favorite veggies, a protein, an herb and voila, a delicious boat of vital nutrients for dinner, that is low in carbs and won’t spike your insulin levels.

Enjoy and don’t forget to nourish yourself happy!!!



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