This recipe for stuffed acorn squash is simple and so tasty!! It’s a combination you might not think of putting together, but it’s really delicious and perfect while the weather is still chilly!
To learn how to cut an acorn squash, go here.
Stuffed Acorn Squash
Serves 4 | Gluten free, Dairy Free, Paleo
- 2 medium sized acorn squash, halved and seeds removed
- 1 Tbsp extra virgin olive oil
- 1 pound organic grass-fed ground beef
- 1 medium yellow onion, diced
- 1 clove garlic, minced
- 2 celery stalks, diced
- 1 medium Pink Lady (or other crisp, sweet/tart) apple, diced
- 10 ounces of baby spinach or kale
- 2 Tbsp unsweetened, dried Montmorency cherries
- 1/3 cup pecans, chopped
- 1 – 2 Tbsp of a combination of fresh rosemary, thyme, and sage, chopped
- 1 tsp Himalayan Pink salt, plus more to taste
- Freshly ground black pepper to taste
- Preheat oven to 425 degrees. Place seeded acorn squash halves into a 9 X 13 rectangular baking dish, cut side down, in 1/2 inch of water. Bake the squash halves for 30 – 35 minutes, until tender. Check the squash about halfway through baking; add more water, if needed, to keep it from scorching. While the squash is baking, prepare the filling.
- In a large skillet over medium high heat, sauté the ground beef in the olive oil. When the beef is nearly cooked through, add the onions and celery. Continue to cook the beef and vegetables until the onions are translucent, about 3 – 5 minutes.
- Lower the heat to medium, and add the garlic, sautéing until fragrant.
- Add the apple, baby spinach, cherries, pecans, and herbs. Sauté until the spinach wilts. Sprinkle in salt and pepper. Taste and adjust seasonings as needed.
- Remove the acorn squash from the oven, and arrange a squash half on a plate or in a large bowl. Fill each steaming half with the hot ground beef mixture, serve, and enjoy!
Give this a try and let us know how you like it. Please leave your comments below.
Donna Stephens, BCN, CNHP, LDHS