As a kid my mom used to stuff squash with meatballs and bake them to make a complete meal in one self contained dish. She was really onto something. I have been making these little numbers for years, using my mom’s meatball recipe. You can use any squash of your choosing, butternut, acorn, spaghetti, etc. I decided to mix the meatball recipe up a bit when I found some good looking ground bison at the grocery store. To enhance the fall flavor of the squash the bison was perfect. I used rounded out the meatball with leeks and fennel. The result was delicious! I used 2 pounds of meat and was able to stuff 2 full acorn squash (4 halves) and 2 green peppers. I don’t like to use bread crumbs in my meatballs, so these are paleo friendly.
-2 Acorn squash, halved and seeded.
-2 Green bell peppers, stem and core removed
-1 lb sausage (I used a spicy sausage)
-1 lb ground bison meat (you can use ground beef or turkey if bison isn’t your thing)
-1/2 tsp ground black pepper, heaping
-1/2 tsp celery salt
-1 tsp garlic powder
-1 tsp dried thyme, heaping
-1 tsp dried sage, heaping
-1/4 tsp red pepper flake
-1 leek quartered and sliced
-1/2 fennel bulb, diced
1. Wash and prepare the squash and green peppers.
2. Mix together the meatballs by adding sausage, bison, seasonings, leeks, and fennel.
3. Stuff meat mixture into center of squash and green peppers, arrange on a baking sheet.
4. Bake in preheated oven at 350 degrees for 1 hour (more or less, until meatball is cooked through). Half way through cooking time I brushed some of the drippings around the top of squash to prevent drying. You can also rub with oil or butter.
With this dish I eat the skin of the squash as it gets soft with baking. If you want you can serve with a small salad for a very healthy and delicious dinner! A thick piece of toasted bread with goat cheese is also nice with this dish.
Don’t throw away the seeds from the squash, you can season and bake these as well to eat alone or toss onto a salad. I seasoned mine with salt, pepper, and garlic.
Bake at 350 for 15 minutes (more or less for desired browning/crisp)