As a kid, I used to love the idea of eating flowers!! And when one of our neighbors would bring us some of the new squashes they had in garden, I was always super excited to cook with my mom and prepare baked stuffed squash blossoms!
Sometimes, we’d prepare a little batter to coat the blossoms before frying them… some other times we would use them to a touch of sweetness (and beauty) to a spongy frittata… but definitely their stuffed and baked version has always been my favorite!
If in the past ricotta and prosciutto were always the two ingredients of choice for the stuffing, now that I follow a dairy and gluten free diet, that’s not an option anymore… but still, there is no excuse not to recreate this delectable dish of my childhood in an allergy free way that’s also paleo and compliant with the Autoimmune Protocol (AIP).
What I love about this recipe is that, despite looking like a complicated gourmet meal, it’s actually very easy to make. The total time from start to finish is only 30 minutes, and to create the filling you can simply blitz it in a food processor for a few seconds.
If you have trouble finding squash blossoms, you can easily sub them for zucchini flowers. And depending on how many baked stuffed squash blossoms you serve, you can either enjoy this dish as an appetizer or as a main.
Baked Stuffed Squash Blossoms (GF, Paleo, AIP)
- 600 gr (1.4 lb) Grass Fed Ground Beef
- 2 tbsp Extra Virgin Olive Oil
- ½ White Onion
- 4 heads of Endive
- 1 tsp (5 gr) Ground Turmeric
- ½ tsp (2.5 gr) Ground Ginger
- 1 tsp (5 gr) dried Italian Herbs
- ½ tsp Himalayan Salt
- 6 tbsp Coconut Flour
- 30 Squash Blossoms
- 4 tbsp full fat Coconut Milk
- Heat up the olive oil in a large skillet.
- Chop the onion and thrown it in the skillet.
- Let the chopped onion brown for a minute and pour in the ground beef, mixing it well with a wooden spoon.
- Cover the beef and let it cook on medium heat while you chop up the endive in small circles.
- Throw the endive in the skillet together with the beef and season with turmeric, ginger, Italian herbs and salt.
- Let the beef mixture cook for about 12 to 13 minutes with the lid on, mixing with a wooden spoon every 5 minute.
- In the meantime, set the oven on 300 F (150 C), rinse the squash blossoms and remove the pistil and the small bottom leaves.
- When the beef mixture is cooked, transfer it in a food processor, add the coconut flour and process on 1 for 30 seconds.
- Helping yourself with a spoon, fill each squash blossom with the beef and endive mixture, place all the flowers bottom down in a casserole dish, drizzle the tops with coconut milk and bake at 150 for 5 minutes.
You can enjoy your baked stuffed squash blossoms as an appetizer or a main.
I am sure you will love this easy recipe for my baked stuffed squash blossoms and I cannot wait to see photos of your recreations!!
As, always don’t forget to share this recipe with your loved ones on Facebook and Pinterest and I subscribe to my weekly newsletter so that you can get in touch with me directly!!
Lots of love!
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