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Paleo Moroccan Lamb Stuffed Squash (AIP)

Joanna Smith
  • minutes
  • Serves 4

INGREDIENTS

1 lb

Lamb, ground grass-fed

2

Acorn squash

1 cup

Carrots

3

stalks Celery

1/4 cup

Dried apricots

1 tbsp

Garlic

1 tbsp

Ginger, fresh

1 tsp

Ginger, dried

2 tbsp

Mint, fresh

1

Onion

1/4 cup

Pomegranate seeds

1/4 cup

Raisins

3 tbsp

Fruit-sweetened apricot preserves

2 tsp

Cinnamon

1/2 tsp

Sea salt

1 tsp

Apple cider vinegar

2 tbsp

Coconut oil