Squash Bowl


Serves 4 Total Time: 45min – 1 hr


Two acorn squash

3 Tbsp olive oil

One large onion, diced

One medium-sized apple diced

Two cloves garlic, minced

2 cups fresh kale chopped

1TBS fresh rosemary, chopped

2 tsp fresh thyme chopped

1 tsp Himalayan sea salt

1/2 1 tsp black pepper

1 Lb ground pork

1 Tbsp Himalayan sea salt

One tablespoon garlic powder

Two tablespoons Italian seasoning

Three tablespoons of maple syrup

1/2 cup chopped or shredded small white cheddar (optional)


Preheat oven to 400°F.

Cut the squash in half, scooping out the seeds and strings. The squash is halved, cut-side-down on a baking pan, and add 1 inch of liquid to the pan. Cook for 20-30 minutes or until squash is soft.

While the squash bakes and caramelizing onions, cook them on low heat. Add three Tbsp olive oil along with the onion to a pan of frying. Mix every 5 minutes to avoid burning. After about 15 minutes, or when the onions begin to turn brown, add the apples. Cook for another 5 minutes. Add kale and garlic, rosemary, thyme, one tablespoon Himalayan sea salt, and 1/2 tsp black cayenne pepper, and cook for five more minutes.

In a separate skillet, prepare the minced pork on a skillet at medium-low temperature. Once the pork is cooked, add 1TBSP Himalayan salt to the pan, along with one tablespoon of garlic powder and 2 Tbsp Italian seasoning.

Mix the onion and the seasoned ground pork, and let it sit until the squash is cooked. Scoop squash from the skin and put it into a bowl. Mix in 3 tablespoons maple syrup.

Serve: Scoop squash into a bowl and then top it off with the sausage mix. Serve with one or two pieces of cheese, if desired.



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