Stuffed Squash

Stuffed Squash

Honestly, I’m not a big lover of squash.  I eat it because it is a sort of neutral filler, it’s often cheap and it’s low carb.  I can’t eat it by itself.  Ick.  In something like my lasagna, sure no problem.  So, in my CSA bag for the last few weeks there were several squash.  I made some squash pancakes which were great but I still had a few of those squash that have the hard yellow exterior.  Those things were staring at me every time I opened the fridge for a week.  I considered giving them to the chickens.  I am so glad I didn’t.  This is by far the very best way I have ever eaten squash.  I loved it and so did everyone else.  It was great in my lunch the following couple of days too.

Stuffed Squash

4 squash halved lengthwise, seeds removed

olive oil


Drizzle squash with olive oil and season with salt and pepper.  Bake at 375 for 20 minutes.


2 T fat of choice (I used bacon grease)

1 large onion, chopped

1 red pepper, chopped

5 cloves garlic, minced

1 T Italian seasoning (check ingredients. there should only be herbs in there – no fillers or preservatives)

1 tsp salt

pepper to taste

10 sliced black olives (maybe 1/3 cup)

1.5 lb ground beef

1 can diced tomatoes or 3-4 chopped fresh

1-2 tsp red wine vinegar

Heat oil in large saute pan.  Add onions, bell pepper and garlic.  Saute for approximately 10 minutes or until veggies are nearly cooked.   Add ground beef, Italian seasoning, salt and pepper.  When beef is nearly cooked through add tomatoes and olives.  Cook until beef is done.  Remove from heat and add vinegar.  When squash is tender remove from oven and fill tightly with ground beef mixture.  Return to oven and bake for 10 additional minutes at 375.  Serve immediately.


17 thoughts on “Stuffed Squash

  1. This looks fabulous! I love squash, so I imagine I’ll like it even more than you! I’m a controlled carb, low oxalate, wheat-free dieter so I’m glad I found your blog.


    • Thanks! I hope you try it.

      I’ve just been checking out your blog and some of your links. Two weeks ago I had a kidney stone. I thought I was dying. It was so brutal. So now I am learning all about oxalates. I had heard of them before but had minimal knowledge. It sure does appear that they could be at the root of some of my past issues. Oddly, since going paleo I’ve felt so much better. Then came this kidney stone…. Did I mention it was brutal? It seems all of my favorite veggies are on the no no list. Do you happen to have a source or list of oxalate containing foods? Maybe it would be easiest to just eat an all meat diet…. Is this recipe low oxalate? Steep learning curve, again.


      • Hi, Kim. Sorry to hear about your pain. Oxalates cause a lot of people a lot of pain! This recipe is probably a “lower” medium oxalate as is, so yes, it can be enjoyed on a low oxalate diet (in fact I plan to make a link to it soon in a new series I’m doing on my low oxalate blog). The web is full of misinformation about the low oxalate diet. It’s one of the reasons I started my blog. I can’t publish a list on the blog because the only ones I know of have copyrighted information. If you go back to my FAQ page on you’ll find two good, reliable sources-one from the VP Foundation one from the Autism Research Institute (to access the most recent, up-to-date list join the trying low oxalates yahoo group and look in their files section.
        Hope this helps.


      • Thanks so much. You are a wealth of knowledge. I did notice a lot of inconsistencies in the information I found. A food would be on the “high” oxalate list on one site and “low” on another. I will just refer to those on your blog. I have so much to learn about this.


      • If you wanted to make this lower oxalate, leave out the olives or reduce them by at least half. Black olives have about 22 mg. oxalate per 1/2 cup and that’s high enough to cause problems.


    • yes, I bet the apple cider vinegar would work fine in it. Lemon juice would be better. It is not something you have to have in it but it just adds some brightness to the flavor. I don’t know how else to explain it but there are lots of things that I like to add a teeny bit of acid in at the end. Again, it’s not a make it or break it thing. Taste what you have got before adding it. If you like what you’ve got just skip it.


  2. Pingback: Best of the Web I « Low Oxalate Family Cooking

  3. I’m with you: I hate squash on its own. That said, this looks amazing. How can you go wrong with bacon grease, beef, onion, pepper, and garlic?! You can’t, that’s how. Even with squash lol. I clicked over from the primal/parent blogger list comments; glad to have found your blog! 🙂


  4. What a delicious looking fall meal. Definitely going to try it this week 🙂

    I just discovered your blog and am awarding you The Versatile Blogger Award 🙂

    I received it recently and it felt great to be recognized, it’s also prompting me to reach out and leave messages on new blogs I find.

    There are a few provisos to keep the love moving 🙂

    By accepting this award I agree to do the following:
    Thank the blogger who awarded me with a link back to him/her.

    Share seven things about myself.

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  5. This looks wonderful, but my diet is both low oxalate and low sodium, so I’ll have to find a variation on the salt (the fat is easier – LO cooking oil). Have been trying to find acceptable winter squash foods to keep me from being a total carnivore.


  6. I would never have thought of putting all of these different things on squash before. It’s definitely way more flavorful than what you would get from squash alone and it might also help make kids more likely to try it. This is a great way to combine some great colors and great flavors all at the same time. Not to mention it’s easy to put together so you can be eating quickly.


  7. Pingback: 72 Incredible Paleo Ground Beef Recipes

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