I’ll try to put on some Whole 30 friendly recipes we try and decide were worth having again. Here are a couple that we’ve done recently.
Acorn Squash Picadillo
We recently had a Puerto Rican version of this that was spectacular. I’ve found some recipes that sound similar, but unfortunately I can’t get all the seasonings here. I did found one that I thought everyone could live with. On the kid-friendly scale was rated really good. She said the squash wasn’t her favorite, but the picadillo was delicious!
To prepare the acorn squash, I washed the outside of each squash (one large or two medium sized ones fed 3 people). Then heat the oven to 400 degrees. Split each squash in half and scoop out the seeds. Cut each half into slices and place in baking dish. Coat slices in olive oil and turn upside down in baking dish. Bake for about 45 minutes to a hour depending on your oven. My oven heats in it’s own odd incremental way, so I only wait about 30-45 minutes. Tip: If you can stick a knife through the rind easily, it’s done.
While your squash is in the oven, make your picadillo. I used this recipe from Food Network for the picadillo. You can use whatever meat is your favorite. In my experience with this recipe both ground turkey and ground beef have been quite tasty.
It’s time to take the squash out of the oven and flip them over. Pour your picadillo on top of the squash and put back in oven for about 15 minutes to let the flavors fuse together. Then just plate and serve. Do not eat the rind of the squash, as you will not enjoy the taste. LOL
If you can believe it, I forgot to take a picture of the finished product. Will do that next time! Hope you enjoy it.
These are really delicious! Everyone that has tried them has liked them – which doesn’t happen too often with my cooking . You may notice, from the picture, that I did not put in the cranberries. In my first attempt, we were out of cranberries. The muffins turned out so well that I decided we didn’t need them. I was skeptical about how well these would turn out, as I have tried and failed with many a similar recipe. Despite having no dairy, grains, or oil added to these muffins they turn out moist and tasty. We have also tried replacing the pumpkin pie spice (see above recipe link) with 1.5 TBSP Baking Cocoa and adding about 1 tsp cinnamon. That was really good as well, but I think I like the pumpkin version the best.
BE WARNED!!!! Not all Almond meal/flour is the same. I tried the Bob Mills brand… not so much. It’s good to use for breading, etc, but didn’t like it for muffins. The consistency was off for my taste. This is the brand we use and I have to say it made all the difference. Honeyville Almond Flour