Ultimate You Change Centre

PALEO SQUID STIR FRY IN A SQUASH BOWL

 

INGREDIENTS:

2 acorn squash

5 slices bacon, chopped

5 shallots, halved

1 red bell pepper, sliced

1 large carrot, peeled, halved and sliced

1 cup mushrooms, sliced

1lb squid

1 1/2 tablespoons fish sauce

1 cup broccoli

1/4 cup fresh mint

sea salt and coarse ground black pepper, to taste

Squid-Stir-Fry-Paleo-Squash-Bowl-03-1024x682

Squid-Stir-Fry-Paleo-Squash-Bowl-08-1024x682

 

 

 

 

 

 

HOW TO PREPARE:

1. Preheat the oven to 400°F.

2. Slice the squash in half. Lay out a piece of parchment paper on a large rimmed baking sheet and lay the squash cut side down.

3. Transfer baking sheet to the oven and set timer for 40 minutes.

4. Add sliced bacon to a wok or large skillet over medium heat.

5. After 2-3 minutes add shallots, bell peppers and carrot. Stir to combine.

6. Slice the tubes of the squid.

7. After bacon starts to brown add mushrooms, squid (both tentacles and sliced tubes) and fish sauce.

8. Stir to combine and let cook until ends of the tubes start to curl.

9. Add broccoli and fresh mint a pinch of sea salt and a shake or two of black pepper.

10. Stir to combine everything and cook until broccoli turns bright green and carrots are the consistency you prefer.

11. Remove squash from the oven. Using an oven mit, transfer squash to a plate.

12. Using a large spoon separate the squash from the sides but keep everything within the shell.

13. Add a tablespoon of butter to the squash and stir so it melts.

14. Spoon a serving of the squid stir fry on top of the loosened acorn squash and serve.Continue with each acorn squash you’re serving.

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Credit:

Recipe and photo from: http://paleoporn.net