Paleo Brussels Sprout Pancetta Stuffed Squash

With a savory Brussels sprout and pancetta filling, this Paleo recipe combines the earthy flavors of roasted squash to create a filling and healthy meal that works well for any occasion.

Ingredients:

• 2 acorn squash, halved and seeded
• 2 tablespoons olive oil, divided
• Salt and pepper to taste
• 6 ounces pancetta, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups Brussels sprouts, trimmed and sliced
• 1/4 cup chopped walnuts
• 2 tablespoons chopped fresh sage leaves
• 1/4 cup coconut milk
• 1/4 cup almond flour
• 1/4 cup nutritional yeast
• 2 tablespoons chopped fresh parsley leaves

Instructions:

Set oven temperature to 400F 200C

Add salt and pepper to the sliced side of the squash halves and drizzle with 1 tablespoon of olive oil

Arrange them, cut side down, on a parchment paper-lined baking sheet

Roast squash for 3540 minutes, or until its soft, in an oven that has been preheated

Heat the remaining tablespoon of olive oil in a big skillet over medium heat while the squash roasts

Add the pancetta and cook for about 5 minutes, or until crispy

To the skillet with the pancetta, add the diced onion and minced garlic

Cook for 3 minutes, or until the onion becomes transparent

Add the sliced Brussels sprouts and cook for 5 to 7 minutes, or until they are tender

To the skillet, add the chopped walnuts and sage

Cook for an additional two minutes

Almond flour, nutritional yeast, and coconut milk should all be thoroughly mixed in a small bowl

Stir the coconut milk mixture constantly for two to three minutes after adding it to the skillet, or until it thickens

When squash is done roasting, take them out of the oven and gently turn them over

Spoon the pancetta and Brussels sprout mixture into each half of a squash

Put the stuffed squash back in the oven and bake it for ten more minutes

Before serving, garnish with chopped parsley