Jewel Stuffed Acorn Squash! GF, V, SCD & Paleo!

Hello Happy Tummies!

I hope you all have had a wonderful Christmas and holiday season!

Me and my beautiful mama :)

We're on the countdown to 2015!

At this time of year, I always find myself reflecting on the past 12 months, and thinking about all the blessings in my life. It's so easy to take things for granted, and I always try to remind myself just how much I have to be grateful for.

I have a loving family, wonderful friends, a strong faith in God, my health, a roof over my head, food in my belly, a job that is both challenging and fulfilling, and people who care about and love me.

But enough "sappy stuff." :) Time for some "good eats!"

I wanted to share with you my Christmas dinner meal. It's a show stopper, folks...so hold onto your hats:) 

My Jewel Stuffed Acorn Squash!

A tender and sweet acorn squash stuffed with earthy sweet, jewel-toned roasted veggies!

And it's Gluten and Grain Free, Vegan, Specific Carb Diet Friendly, and Paleo!

Here's what you need: (serves 2)

1 acorn squash, halved, seeds scooped

1/3-1/2 head of cauliflower, broken into small florets1 large beet, sliced into 1/4 inch disks2 carrots, diced small1/2 bunch of kale (about 3 large leaves), stems removed, choppedHandful of pistachiosHandful of dried cranberries


Preheat oven to 375. Spritz the skin and cut-side of the acorn squash with olive oil or coconut oil. On a tin foil lined olive oil sprayed baking sheet, place your squash cut-side down and bake for about 40-45 minutes, until the flesh is tender.

On a separate tin foil lined, olive oil sprayed baking sheet, place your beet rounds, carrots, and cauliflower florets. Spray with olive oil, and sprinkle with salt, pepper and tarragon. 

Roast for about 30 minutes, stirring/flipping once halfway through. --be sure to watch the carrots so they don't burn!


Meanwhile, sauté your kale in a frying pan in 1 Tbsp EVOO, salt, pepper and tarragon.





When your beet rounds come out of the oven, cut them into matchsticks.

Combine all your veggies with your cranberries and pistachios.


To assemble, fill each squash cavity with a generous scoop of the veggie mixture. Garnish with more cranberries/pistachios if desired.

Wow what a delicious meal this was! It was truly a feast for both the eyes and palate!

The acorn squash is a rather sweet vegetable. It is the perfect canvas for the earthy sweet beets and carrots, and the nutty, golden cauliflower. The cranberries provide this punch of tart sweetness, while the pistachios provide an amazing salty crunch.

And it's so beautiful too. Jewel toned veggies overflowing from a golden chariot of acorn squash yumminess! (Haha sorry--I just saw "Into the Woods" so I've got Cinderella on the brain LOL)

Try this delicious and healthy treat. You will love not only how it tastes, but also how "happy" it makes your tummy feel!

Until Next Time!