Growing up, stuffed squash was one of my favorite dishes in Mom’s rotation. It’s filling and flavorful, and you can serve it as a side dish or as a main! A satisfying, savory recipe that’s Whole30, Paleo, and Keto!
Last year, when I was embarking on my second round of Whole30, I knew that the key to staying on track would be to explore lots of new recipes. I find that eating clean and Whole30 are a lot easier if I focus on all the new recipes I can try (thank you, Pinterest!) rather than the meals that are off limits.
I love when one of my favorite recipes turns out to be easily adapted to a healthier version. Converting Mom’s stuffed squash to Whole30 was a cinch. I just substituted almond meal for breadcrumbs and nutritional yeast for cheese. Honestly, I couldn’t even tell the difference. This recipe is a WINNER. I can’t wait for you to try it!
If you’re starting off strong in 2018 with healthy eating goals, we’re with you! You can do it. One healthy meal at a time! If you want more healthy eating inspiration, find us on the ‘gram. We’re featuring clean, paleo, and whole30 recipes all month long!
If you try our Whole30 stuffed squash, we’d LOVE to see your photos! Tag us on instagram @fridgetofork, and be sure to let us know how it turned out in the comments below.
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Whole30 Stuffed Squash
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 4 stuffed squash 1x
Description
Yellow summer squash becomes a delicious savory main or side with the addition of bacon, tomatoes, and scallion. A satisfying Whole30 recipe.
Ingredients
- 2 large yellow squash, halved lengthwise
- 3 slices of bacon, cooked
- 1/2 cup chopped tomatoes (any kind will do)
- 3 scallions
- 2 Tbsp almond flour
- 1 tsp Italian seasoning
- 1 egg, whisked
- olive oil
- 1 Tbsp nutritional yeast (optional)
Instructions
- Preheat oven to 325° F.
- Heat 1/2 – 1 inch of salted water in a large skillet over high heat. Cover until a low boil is reached.
- Place the halved squash cut side down in boiling salt water. Reduce heat to medium and cover with a lid. Cook for 7 minutes, or until the flesh is soft, but not mushy.
- While the squash is cooking, dice the tomatoes and bacon. Slice the scallions (whites and greens).
- Remove the squash from heat and let cool. Scoop out the pulp, leaving a 1/4 inch perimeter of pulp all the way around. Discard the seedy flesh. Roughly chop the remaining pulp and set aside.
- Pour off the water from the skillet and add a tablespoon of olive oil. Return to the burner over low heat. Add tomatoes, diced squash pulp, green onions, and bacon to the pan and stir.
- Add the nutritional yeast, almond meal, Italian seasoning, and a pinch of salt and pepper. Remove from heat and stir in the whisked egg.
- Place the squash halves on a baking sheet, and scoop stuffing mixture into each half, piling the mixture high. Bake at 325° F for 20 minutes.
Keywords: summer squash, yellow squash, stuffed squash, whole30, paleo, clean eating
