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.
[tasty-recipe id=”2443″]
