A couple of nights ago Carl and I had used a recipe from Sarah’s new cookbook – Spicy Speedy Stuffed Peppers. It was amazing but we wound up having more filling than peppers so we used the leftover filling to stuff acorn squash using a variation from one of the Civilized Caveman’s recipes – Meat and Veggie Stuffed Acorn Squash.
Roasted an acorn squash (slided in half with seedy guts removed, and 1tbsp of coconut oil and sprinkle of sea salt and cinnamon) for 30 minutes @ 400F.
While the squash was roasting we took our leftover filling from the stuffed bell pepper dinner and added to it some chopped spinach and zucchini. We mixed them together and heated them up until warm.
When the squash was ready we added the meaty veggie filling to the squash and topped with cut up bacon pieces. Back in the oven for another 30-40 minutes.
End result was seriously yummy and filling!