I love food that is not only delicious, but also fun to eat! And what’s more fun that food that also doubles as it’s own serving bowl. Today I’m sharing a delicious recipe for Whole30 lamb stuffed delicata squash!
If you’ve been following and cooking up my recipes for some time now, then I bet you know what I’m going to say before I even say it. This is one of those recipes that can be completely customized based on the ingredients you have at home, what’s in season, or what your enjoy eating. Because that’s the most important part of cooking – making something that brings you joy when you eat it!
So I am sharing the recipe for these Whole30 lamb stuffed delicata squash, but you can stuff the squash with any protein you like. Turkey, chicken, bison, or beef would work just as well. And delicata squash are a seasonal food during fall and the beginning of winter. So if you want to enjoy a stuffed squash, but don’t have delicata squash, try summer squashes like zucchini, or even an acorn squash.
I’m sure it’s not helpful that I’m talking about other recipes when you’re here for this one. But my goal is to show you how creative you can get in the kitchen. I want to provide you with recipes that serve as a template for what you want to make. I don’t have to eat the food you cook, but you do. So you should enjoy every single bite. So if a protein I use isn’t your favorite, don’t dismiss the recipe so quickly. Find a way to make it your own.
Whole30 Lamb Stuffed Delicata Squash
But back to this particular recipe. I love the sweet and delicateness of delicata squash skin and by roasting it, the skin is super soft and easy to digest. It’s also really easy to make. First you want to roast your squash so you can easily stuff it. Cut the squash in half and drizzle it with a cooking fat of your choice. I used Primal Kitchen Foods avocado oil and then seasoned it with Primal Palate Super Gyro blend. Now personally I suggest leaving the seeds in the squash while roasting them even though you might be tempted to scoop them out. By roasting the squash first, the inside of the squash gets super soft and all you have to do is use a fork to scrape the seeds and threads out. But if you want to do it before roasting for some reason, then grab a spoon and start digging. But this way is much harder so I’d advise against it!
While the squash is roasting for about 40 minutes, cook up your lamb. Use a large pan and some more cooking fat. Then add your lamb (or any other protein) and use a wooden spoon to crumble it as it cooks. When it’s no longer pink, add your seasonings and tomato sauce. I used Primal Palate meat & potatoes blend and Raos Arrabiata sauce for a kick of flavor!
When the squash is finished cooking, use a fork and just run it along the center of the squash half to remove the seeds and threads. It’s really that easy!
Then stuff them!
And enjoy eating them! How fun are these squash boats! And I love fun food. You’ve got option to top them with some coconut yogurt, cashew cheese, or even a fried egg. Now that even sounds like a good breakfast!
15 minPrep Time
40 minCook Time
55 minTotal Time
- 1 lb. grass-fed ground lamb
- 4 delicata squash
- 1 cup Raos Arrabiata sauce (or any tomato sauce)
- 2 Tbsp. Primal Palate Super Gyro Blend (or a combination of Himalayan Pink Salt, Oregano, Marjoram, Thyme, Garlic)
- 1 Tbsp. Primal Palate Meat & Potatoes Blend (or a combination of Pink Himalayan Salt, Paprika, Onion, Garlic, Black Pepper, Oregano)
- 3 Tbsp. Primal Kitchen Avocado Oil, divided
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Cut the delicata squash in half and place on the baking sheet.
- Drizzle with 1.5 Tbsp. avocado oil and season with Super Gyro Blend.
- Bake in the oven for 40 minutes.
- While the squash are baking, cook your lamb.
- Heat a large pan over medium-high heat and add the remaining avocado oil.
- Once the oil is hot, add the lamb to the pan. Use a wooden spoon to crumble the meat as it cooks.
- Once the meat is no longer pink, add the Meat & Potatoes Blend and tomato sauce to the pan. Stir to combine everything.
- Set the pan aside until the squash are finished cooking.
- Remove the delicata squash from the oven and let them cool for 5 minutes.
- Use a fork to remove the seeds and threads by dragging it down the center of each squash half. Throw away the seeds and threads.
- Spoon the lamb and tomato mixture into each of the squash halves.
- Serve and enjoy!