This idea started out as a meatless dinner but the bacon over from the hamburger casserole on Sunday looked lonely, so I included it.
Don’t be put off, this was super easy. Usually I see stuffed “something” and I am like, nah, too much work. But this cooks itself you just have some prep stuff to do.
- 1 winter squash
- 2 sprigs rosemary
- Olive oil
- 8 rashers bacon
Scrub squash well, halve it and scoop out the seeds. Place it in an ovenproof dish, drizzle olive oil into the squash and sprig of rosemary in each squash “boat”. Bake 25 minutes in 350F oven. After 25 minutes take out squash, line same dish with bacon, turn over squash onto top of bacon, crank up your oven to 400F, bake for another 15 minutes, or less if you prefer softer bacon, or more if you want it crisped. Keep an eye out that you don’t overcook your squash though!
- 1 cauliflower head
- 1 onion or a few shallots
- Few sprigs fresh herbs (I used basil, sage and oregano)
- 6 cloves garlic (or less 😉
- 1/2 packet cream cheese
- 2 tablespoons butter or ghee
- Salt and pepper
Add a cup or a little less water and steam all the veggies in a pot. About 20 minutes or longer if you need.
When cooked, strain off water and blend with a blender stick with the cream cheese, butter and seasoning.
Place bacon in squash boat, fill with mash and top with hot sauce or some Romesco, serve with salad.
I forgot to strain of the water from the cauliflower because I was in a hurry and a cup of almond flour fixed that oversight and was actually delicious and creamy! It works, if you’re ever in that predicament too!
Here are some pics and sorry about the blurry squash pic, I have no clue what my camera focused on. Nothing, apparently!
You could use any winter squash for this, butternut or acorn.
Dinners over, time to co-op with a buddy, tonight we’re trying Gears 4.