Monday, October 27, 2014

AIP Fall Breakfast in a Squash

I love love love winter squash, so I was excited to find this recipe from Elana's Pantry for stuffed acorn squash.  I modified it a bit and added bacon to make it breakfast-y.  Finding things for breakfast on the Autoimmune Paleo Protocol will be challenging because grains, eggs and nuts are all out.  So I'm finding you have to rethink what foods are suitable for breakfast.  My solution was to take a yummy looking starchy side and add bacon, and it turned out great.

AIP Fall Breakfast in a Squash

2 acorn squash
3 small apples (or 2 regular sized) cored, peeled and chopped small
1/2 cup dried cranberries
1 tsp ground cinnamon
1/4 tsp ground Mace
2 TBS coconut oil
2 tsp maple syrup
4 slices bacon 

Preheat oven to 350. Cut the squash in half and scoop out the pulp and seeds.  Fill 9 x 13 inch baking dish (I had to use 2) with about 1/4 inch of water and bake squash, cut side down, for 30 minutes.  
While squash cooks, combine all other ingredients except bacon in a bowl.   After 30 minutes, remove squash, flip over to cut side up, stuff middles with apple mixture.  Return to oven and bake another 30 minutes or until squash and apples are tender.  While it is finishing, cook your bacon and crumble.  Top squash with crumbled bacon before serving. 

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