Any squash you love can be stuffed with this SunFlour stuffing and baked for a tasty side! This is a different stuffing recipe than our keto cranberry stuffing. It starts with sautéed veggies, herbs, and eggs too. But instead of adding pre-baked muffin or bread cubes, we just add SunFlour to the mixture so bake only once. It’s a very quick way to make stuffing from scratch!
We’ve used a variety of squashes. If you’re keto, you may prefer delicata or spaghetti squashes which are less starchy than the winter squashes like acorn and butternut. We’ve not tried stuffing it into zucchini, the lowest carb squash of all, but we think it would be very good!
In addition to all the flavor and nutrition, this side presents beautifully.
INGREDIENTS (see macros below)
4 acorn (or delicata) squash
½ cup yellow onion, diced
3/4 cup carrots, diced
3/4 cup celery, diced
2 cups SunFlour
½ cup chicken or vegetable broth
1½ Tbsp chia seeds
1 Tbsp Herbs de Provence (includes thyme, savory, rosemary, tarragon & basil)
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
½ Tbsp olive oil
DIRECTIONS
- Pre-heat oven to Bake 400 degrees Fahrenheit.
- Cut squash in half and scoop out seeds. Discard seeds.
- Place squash on parchment paper on baking sheet pan, face down. Bake for 25-30 minutes.
- While squash is baking, whisk the broth and chia seeds together in large bowl. Set aside.
- Heat a large saute pan over medium-high heat until hot, about 2 minutes. Add olive oil and heat for an additional minute.
- Add the onions and sauté until translucent, about 2 minutes. Add the carrots and celery and saute until softened, about 4 minutes. Remove from heat and set aside.
- Add the SunFlour to the broth and chia mixture. Stir in the herbs and spices. Fold in the sautéed vegetables. Set aside.
- Once squash has cooked, carefully remove from pan in oven and turn squash over, using tongs.
- Fill squash with even amounts of stuffing.
- Bake until golden brown, about 20-25 minutes.
- Serve as is or with SunFlour Gravy on top. Enjoy!
Macros
Serving size = 1/8 squash = 115g
Net carbs= 8g (Carbs= 13g – Fiber = 5g)
Fat 16
Protein 10
Calories 236