Stuffed Squash with Pork, Leeks and Thyme

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This dish is a real comforting dish. It’s one of the first dishes I cooked when finding out I had a damaged gut, so it made me feel better knowing I can eat tasty goodness like this.

The pork ends up sweet and meaty, with a nice lemon acidity, surrounded by the juicy flesh of the squash. Its excellent with crispy pan-fried kale, cooked in coconut oil and a little sea salt 🙂

It’s relatively easy, but set aside about 1 & a 1/2 hours. It is dairy, grain and sugar-free 🙂

Oh, and please excuse the pictures, again! My phone was having issues, and I still don’t have a camera!

You will need:

1 medium sized round squash ( I used spaghetti squash)

200g pork mince

4 tbsp  lemon thyme, finely chopped

1 tbsp turmeric

1 leek

3 cloves garlic

sea salt

fresh cracked pepper

olive oil

2 slices lemon

1 organic chicken stock cube with 200ml water, or 200ml homemade chicken stock

1. Preheat oven to 200°c, gas mark 6.

2. Cut your squash in half, and scoop out the seeds in the centre.

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3. Drizzle with olive oil and season with sea salt, then place in the centre of the oven on a tray. Leave in for approx 40 mins.

4. In the meantime, finely chop the leeks and place in a large bowl of water to wash. Drain.

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5. Heat a good glug of olive oil in a pan, add the thyme, finely chopped garlic and the leeks. Cook on a med-low heat to soften, for about 5 minutes.

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6. Season with a pinch of sea salt.

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7. Remove the leeks from the pan, and on a high heat cook the pork mince until it starts to brown.

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8. Add the leek mixture, turmeric, and the stock. Stir well to combine, and lower to simmer. Simmer for about 5-10mins, until there is only about 2 tbsp liquid in the bottom of the pan. Remove from heat.

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9. Remove the squash from the oven and drain any liquid there may be inside. Spoon in the pork mixture, evenly distributing the liquid into both.

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10. Place one slice of lemon on top of both, cover with foil and place back in the oven for 40mins.

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11. Serve with a side salad or some pan-fried crispy kale, whichever you prefer! Eat with a spoon, and enjoy 🙂

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