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Stuffed Delicata Squash

January 21, 2013  |  Food  |  Share

Once again I am sorry for the crappy pictures, but using my iphone makes it so much easier. Maybe I should download a nice photo app.

You will notice in this recipe I use mostly powder and not all fresh spices. Obviously if you have fresh laying around I would use that, but this time of year and for speeds sake I have been using a lot of powdered spices. Its convenience more than anything.

Stuffed Delicata Squash

3-4 squash depending on size. (This recipe will make extra stuffing.)
4 pieces of Bacon
5 Cremini Mushrooms chopped
2 medium sized Carrots chopped
2 Celery stocks chopped
1 small head of Cauliflower
1/4 teaspoon Sage powder
1/2 teaspoon Tumeric powder
1/2 teaspoon Cilantro powder
1/2 teaspoon Ginger powder
2 handfuls of Kale
1 cup Raisins
6 pastured Eggs
salt n pepper

Pre-heat oven to 375. Cut the squash in half length wise. Scoop out the seeds and rub with oil (coconut or olive) and sprinkle with salt and pepper. Lay cut side up. Place in oven for 30 minutes. Cook bacon in a large pan. Once bacon has cooked set the bacon aside and add your celery, carrots and mushrooms to the pan. Add the meat to the pan once the veggies looked cook. While those are cooking, add your cauliflower to a food processor and blend until it looks like rice. When meat is browned add in the cauliflower then all your spices. After 5 minutes of stirring and cooking the mixture add the bacon, chopped kale and raisins to the pan and turn off the heat. Then add in the eggs and mix. Next you will fill the squash with the mixture and toss back in the oven for another 20 minutes.

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