Tag Archives: squash

Paleo Stuffed Sunburst Squash

Delicious and beautiful! These stuffed squash are easy to make and gorgeous to serve!  Enjoy!

Prep time: 10 mins                Cook time: 30 mins                 Servings: 4
– 10 sunburst/patty pan squash (about 3-4″ in diameter)
– 3 slices of bacon or 1/2 cup ground sausage
– 1/2 cup white onion, finely chopped
– 2 cloves garlic, finely chopped
– 1/2 cup celery, finely chopped
– 1/2 cup green bell pepper, finely chopped
– 1/2 cup mushrooms, finely chopped
– 1 cup fresh spinach, chopped
– Sea salt (to taste)
– Ground black pepper (to taste)


1. Fill the large saucepan with a inch or two of water and place on the stove over medium high heat. Wait for the water to begin boiling and then add the sunburst squash to a steamer basket and lower it into the saucepan. Cover and allow to steam for about 7-10 minutes or just until tender.
2. Carefully remove the squash from the steamer basket and place the squash on a cutting board. Allow to cool slightly while you prepare the filling.
3. Preheat the oven to 375F. Place a large skillet over medium-high heat and cook your bacon or sausage in the pan. Remove the meat and set aside, but allow the excess fat to stay in the pan.
4. Add the white onion, garlic, celery and bell pepper to the pan and saute for about 5 minutes, stirring occasionally. Add the mushroom and spinach and cook for another 1-2 minutes or until the spinach is wilted. Take the mixture off the heat, add the bacon or sausage back into the mixture and stir to combine. Season with sea salt and ground black pepper to taste and set aside.
5. Slice the top 1/3 off of the squash and set the tops aside. Using a small spoon, scoop out some of the inside of the squash so that you have a “bowl” in which to place your filling. Be careful not to cut into the sides or bottom of the squash. Sprinkle the squash lightly with sea salt and ground black pepper. Note: You can add the squash filling to your vegetable mixture, but I saved mine for use in another recipe.
6. Scoop a large spoonful of the vegetable mixture into the center of each of the squash. Place the stuffed squash on a baking dish lined with aluminum foil and place in the oven (you do not need to bake the tops of the squash).
7. Allow to bake for 15 minutes. Remove and serve with the tops as decoration (optional).


Spaghetti Squash Latkes

Whether you’re trying to go paleo, gluten free, low carb, get a wider variety of veggies in your diet or are just looking for something new and different… this is it!  

You can also prep your squash the night before and save time the next day!  Latkes are traditionally made with potatoes.  I love them year round but they are most known as a table staple during Hanukkah.  

I remember my mom’s garden when I was a kid, this was a “new” veggie and she wanted to try it.  I think she planted only a few seeds and we had more spaghetti squash than we knew what to do with.



  • 1 spaghetti squash, cooked and scraped
  • 2 large onions, chopped
  • 4 eggs
  • 1 tsp salt
  • 1 tsp pepper
  • 3 Tbsp coconut flour
  • a lot of coconut oil

Burpee Gardening

Step 1: Cook your squash

Preheat the oven to 350F. Slice your spaghetti squash in half. I recommend doing it a touch on the diagonal because going through the stem can be a finger hazard. Scrape out the seeds. Place each half cut-side down into a pan filled with a half inch of water. Bake in oven about 45 minutes. (You may have a bit of a different time based on the size of the squash.) Let cool until you can handle it. Scrape out the squash strands.

Alternatively, you could microwave your squash. Same procedure: cut in half, scrape seeds, cut-side down into water. It should take anywhere from 10-15 minutes per half.


Step 2: Latkes

Mix squash strands with chopped onion.  Add in salt and pepper. Crack eggs into bowl and mix well. Sprinkle the coconut flour over the mix and stir well. Coconut flour loves to suck in the liquid but will need 2-3 minutes to do the job. While you wait, go heat up the coconut oil (medium high heat) in a large deep pan (deep to protect you from boiling oil) so that it covers about a quarter to a half inch of the pan.


Drop large spoonfuls of the batter into the oil. Fry until brown and beautiful on each side (3-4 minutes)

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Love Your Garden Veggie Casserole

A great summer dish that only takes minutes to assemble; then can be made the day before and refrigerated.  Perfect for a weeknight supper paired with something from the crock pot or the grill to make dinner a breeze!

Burpee Gardening


  • Extra virgin olive oil
  • 2-3 garlic cloves, finely minced
  • 1 medium red or yellow onion, sliced
  • 1 or 2 zucchini, sliced*
  • 1 or 2 yellow summer squash, sliced*
  • 1 large baking potato, sliced **
  • 1 large beefsteak tomato
  • 1 tsp dried or 1 tbsp fresh minced thyme
  • 1/2 tsp dried or 1-1/2 tsp fresh minced rosemary
  • 1/2 tsp dried or 1-1/2 tsp fresh minced basil
  • Sea salt and fresh ground pepper to taste
  • 1/2 – 1 cup finely shredded Parmesan, Asiago or Romano cheese (amount varied by taste preference, omit for Paleo)
* When picking out your zucchini and squash, try to find “wide” ones.  Remember that you’re going to be slicing and stacking this with the other vegetables so you want to try to have them as evenly sized as possible.  If necessary, use the wider parts for this dish, and slice and freeze the narrower parts to have on hand for other dishes or your homemade marinara sauce.
** For Paleo, substitute sweet potato.  To prep, either slice thinner than other vegetables to accommodate different cooking temp, or microwave for 2 minutes to par cook before slicing.

Mountain Rose Herbs. A Herbs, Health & Harmony Com


STEP 1: Preheat the oven to 400 degrees. 

STEP 2: Thinly slice the rest of the vegetables. Slice them to the same thickness, for presentation and even cooking.  I prefer to use a mandolin for this, but you can use a food processor or simply slice by hand as well.

STEP 3: On a cutting board or clean counter space, layout the slices of potato, then top with onion, zucchini, squash and tomato.
STEP 4: Spray the inside of an 8″×8″ square baking dish, 9″ round baking dish or two loaf pans with olive oil. I prefer to use an oil sprayer rather than non-stick spray.  No hidden chemicals, or propellant and no cans to throw away.  You can also put some oil on a paper towel and wipe out the pan with it (save it start the grill or add to the compost pile).
STEP 5:  Place the thinly sliced vegetable “stacks” in the baking dish vertically. Crumble the minced garlic over the stacks and drizzle lightly (or spray) with olive oil.  Sprinkle with salt, pepper, thyme, rosemary and basil.
STEP 6: Cover the dish with foil and bake for 30 minutes. Remove the foil, be very careful with the steam, top with cheese and bake for another 15-20 minutes or until golden brown.
STEP 7: Serve to your very impressed family and friends, then sit and enjoy your restaurant quality meal with one dish clean up!  🙂

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