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As the cooler weather creeps in I can help but be so excited for fall time! Delicious hearty meals, cute sweaters, and the best decorations! Since it is officially September now I couldn’t help but make one of my favorite fall dinners. These stuffed butternut squash boats are Paleo, Whole30, AIP, and Low fodmap approved which is just gravy to me!
Ingredients:
- 1 medium/large butternut squash
- 1lb ground beef
- 4 large carrots
- 3 sweet potatoes
- 4 parsnips
- 2 plantains
- 2 handfuls of kale
- 4tbsp coconut aminos (this is my favorite brand)
- 2tbsp olive oil
- Optional: tomato sauce (omit for AIP)
Instructions:
- Cut butternut squash in half longways then remove seeds.
- Place squash upside down on baking sheet. Fill pan with generous amount of water. Bake for an hour on 375 degrees.
- While squash is baking, peel and dice carrots, parsnips, plantains, and sweet potatoes.
- Sauté veggies in olive oil until cooked through and lightly brown.
- Add coconut aminos.
- Add kale for the last couple of minutes until wilted.
- In large bowl add all veggies and scrap butternut squash into bowl. Mix well.
- Enjoy your stuffed butternut squash boats!
Alternatives: Adding tomato sauce is a great alternative if you are not following the AIP diet. I take my portion out then add tomato sauce and the family really loves it. And of course my husband adds cheese 🙂
Diet: AIP, Whole30, Low FODMAP, Dairy Free, Gluten Free, Nut Free, Paleo
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MADE THE RECIPE?
I'd love to hear how you enjoyed it in the comments below ❤️
