Go Back

stuffed squash with fennel + mushrooms

Stuffed squash recipe using ground pork and beef. Along with fennel and mushrooms.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main
Cuisine: Paleo
Servings: 6 -8
Author: the whole smiths


  • 4-6 squash of your choice
  • Cooking oil of choice olive oil, avocado oil, ghee or bacon fat
  • 1.5 lbs ground beef
  • 2 links Italian sausage casing removed
  • 1 small onion
  • 1/2 C. fennel thinly sliced and chopped
  • 3 cloves of garlic minced
  • 1 28 oz can crushed tomatoes preferable San Marzanos
  • 1 6 oz can tomato paste
  • 1/2 Tbsp chopped thyme
  • 1 C. chopped kale
  • Salt + pepper


  • Preheat over to 400*
  • In a large skillet heat cooking oil on medium high heat
  • Once oil is hot add ground beef and sausage
  • In a separate pan, heat additional tsp of oil on medium
  • Once oil is heated add chopped onion and fennel, salt to taste
  • Cook until translucent
  • Add garlic and cook an additional 3 minutes until cooked through and remove from pan
  • In the same pan add a touch more oil and cook mushrooms until tender
  • Add fennel, onion and mushrooms into cooked beef and sausage
  • Add crushed tomatoes, tomato paste, kale and thyme to pan and combine
  • Lower heat to medium lower and let simmer for 10-15 minutes
  • Salt and pepper to taste
  • Meanwhile, cut squash in half lengthwise and hollow out seeds
  • Drizzle olive oil over hollowed out squash and sprinkle with salt and pepper
  • Stuff squash cavities with beef mixture and place in a baking pan
  • Bake for 30 minutes