Here is a recipe to get you thinking about the Nutrition Challenge starting on January 2, 2012. Please bare with me over the next few months as my kitchen is currently under a complete renovation. The end product will be worth the wait but it sure makes cooking hard! Here is a meal I have made a few times. It’s super easy to make, which is why I love this recipe. This meal is perfect for breakfast, lunch, or dinner…and leftovers for us lazy cooks!


Sausage and Vegetable Stuffed Spaghetti Squash




1 Delicata Squash, halved and seeded

1T. Coconut Oil

1/2tsp. Sea Salt

1tsp. Ground Cinnamon (optional)
1T. Coconut Oil
10-12oz of Ground Meat (I used a combination of pork sausage and buffalo)
1/2 Small Onion, chopped finely
1 Garlic Clove, minced
1 cup Finely Chopped Vegetables (I used a combination of zucchini and cauliflower, pulsed in my mini chopper)
1/4 cup Fresh Herbs (I used parsley and thyme), finely chopped, plus more for garnish
Sea Salt and Black Pepper, to taste
1 Egg, lightly beaten

4 Bacon Slices, sliced into 1/2″ pieces

Roasting the squash:

  1. Preheat oven to 400F.
  2. Transfer squash to a baking sheet, coat with 1T. coconut oil, and season with cinnamon and salt.
  3. Bake for 30-45 minutes, until soft.

While squash is roasting, make stuffing:

  1. Heat a saute pan, over medium-high heat. Add coconut oil and meat. Cook meat until browned.
  2. Add onion, garlic, and vegetables and toss to coat. Cook until all vegetables are softened, about 5-7 minutes. Season with salt and pepper, to taste.
  3. Add fresh herbs and stir to combine. Remove from heat and set mixture aside to cool slightly.
  4. Add egg and stir to combine.
  5. Fill squash halves with mixture, top with bacon slices, and return to 400F oven (I cooked the squash on a cake/cookie-drying rack, but this is not necessary). Bake for 40-45 minutes, until bacon is browned and mixture is cooked through.
  6. Garnish with fresh herbs and serve.

Recipe from