Twice-Baked Stuffed Butternut Squash

SERVES: 4 | PREP TIME: 10 minutes | COOK TIME: 50 minutes


1 butternut squash (about 2 pounds/910 grams), cut in half lengthwise

1 tablespoon coconut oil

½ small yellow onion, diced

1 apple, cored and diced

1 pound (455 grams) ground pork

2 teaspoons dried parsley

⅛ teaspoon ground cinnamon

1 teaspoon coarse sea salt

½ teaspoon freshly ground black pepper

1 tablespoon blanched almond flour


  1. Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
  2. Place the butternut squash cut side down on the prepared baking sheet. Place in the oven and bake for 30 minutes, or until the squash is soft to the touch. Remove from the oven and let the squash cool. Turn the oven down to 350°F (175°C).
  3. While the butternut squash cools, heat the coconut oil in a large sauté pan over medium heat. Add the diced onion and apple and sauté until the onion is translucent. Add the ground pork, parsley, cinnamon, salt, and pepper. Cook, breaking apart the meat with a spatula, until no pink remains, about 10 minutes.
  4. Remove and discard the seeds from the butternut squash, then scoop out the flesh and place in a bowl, leaving behind ¼ inch (6 mm) of flesh to keep from tearing the skin. Mash the squash with a fork and place it in the pan with the ground pork. Mix until well combined.
  5. Place the hollowed-out squash halves in a large baking dish. Fill with the pork mixture and sprinkle the almond flour on top. Bake for 10 minutes. Serve immediately.