Easy Grain-Free Sausage And Butternut Squash Stuffed Tomatoes

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Related: A Healthier Version of Jerky – Use code PLANKING for 10% off

Anyone else in a bit of a recipe rut?  I was getting bored with making the same 4 or 5 meals each week, so I’m really thankful for the gift of a cookbook that I’ve been working through called Against All Grain, by Danielle Walker.   I explain more about why I’m eating mostly paleo these days here if you’re interested.  This cookbook contains over 150 gluten-free, grain-free & dairy free recipes that are actually practical.  I like that they don’t contain crazy ingredients (once you buy your paleo staples) and I can still make them in about an hour or less.  Below is one of my favorites from the book so far (also husband and doggo approved).


  • 4 large tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1/2 pound mild Italian sausage, casings removed and crumbled (I used Neese’s Hot sausage because it’s what I had on hand.  Could also substitute chicken sausage if you don’t eat pork
  • 1 cup peeled and finely diced butternut squash
  • 1/2 cup diced yellow onion
  • 4 oz mushrooms, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  • 1/4 cup almond meal (I realized at the last minute I didn’t have this, so I used coconut flour instead and it worked well)


  1. Preheat the oven to 350 degrees
  2. Core the tomatoes, leaving the bottoms intact. Using a small spoon, gently scrape out the seeds and half of the flesh, carefully leaving the skin intact.
  3. Drain the tomatoes, cut side down, on paper towels while preparing the filling.
  4. Heat the oil in a skillet over medium heat and brown the Italian sausage, about 5 minutes.
  5. Add the squash, onion, mushrooms, garlic, basil, rosemary, salt, and pepper and saute until the vegetables are soft, about 15 minutes. Remove from the heat and stir in the almond meal.
  6. Spoon the filling into the tomatoes, packing it down slightly.
  7. Place the stuffed tomatoes in a lightly greased baking dish, and baked until tomatoes are cooked through and the filling is golden brown on top, about 40 minutes.

My tomatoes didn’t look as pretty as the book pictures, but they tasted great and were bursting with flavor.  This is the perfect savory meal to warm you up and there was so little cleanup afterward (bonus!)  I hope you enjoy.  I know we did!


Thanks for reading.  Before you go, let me know your favorite Fall recipe below!



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