Over the next few months I will be busy working on my next eCookbook, which is scheduled to be out in December 2013. While I’m focused on the new cookbook I didn’t want to leaving you without your fix of low carb and paleo recipes, so I reached out to some of my favorite bloggers to share some delicious recipes with the readers of Living Low Carb…One Day at a Time. Today’s guest post is a fun sausage stuffed acorn squash from Elaina of The Rising Spoon. Please head over to The Rising Spoon and check out Elaina’s blog and don’t forget to follow The Rising Spoon on Facebook and Twitter.
Every autumn when folks clamor over pumpkin and apple recipes, I laugh to myself and proceed to enjoy my favorite and much underappreciated fall bountyacorn squash. This beautiful orange and green winter squash is generally smaller than the popular butternut variety, easier to cut through and takes less time to bake. Another bonus? The interior is slightly larger, which makes it perfect for stuffing with aromatics, seasonings, proteins and vegetables. Trust me when I say having one of two of these around will help you make dinner in a pinch. You can fill it with a myriad of pantry, fridge or freezer staples. So far I’ve tried four variations, all with happy results. And when it seems like everyone around you is gobbling up carbheavy cool weather dishes, stuffed acorn squash provides a light, yet filling respite.
