Low Carb Acorn Squash Recipes

TACO STUFFED ACORN SQUASH

Steps:

• Preheat oven to 370 degrees F.
• Line a baking sheet with parchment paper and set aside.
• Pour olive oil over the acorn squash and sprinkle with paprika, salt and pepper.
• Bake in over for 50-60 minutes, until skin is soft and fork-tender.
• While the acorn is baking in the oven, prepare the taco ground beef. In a skillet, add olive oil over medium high heat.
• Add the ground beef and brown until no longer pink. Reduce the heat to medium and add onion and garlic. Sauté until onions are translucent.
• Add all the spices and mix everything well to combine.
• Pour over the tomato sauce and water. Reduce the heat to low, cover with a lid and cook for 20-25 minutes. Don't forget to stir occasionally.
• Meanwhile, let's make the salsa by combining all the ingredients in a medium-size bowl. Set aside. (Cover tightly and refrigerate for up to 5 days if you have leftover).
• 10. To assemble, divide taco turkey meat among squash and top with salsa. Serve immediately or store separately in meal-prep containers in the refrigerator until ready to reheat and eat during the week.

BEEF STUFFED ACORN SQUASH

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silpat baking sheet. Grease baking sheet lightly with walnut oil to prevent squash from sticking.
• Slice acorn squash in half, scoop out seeds and place flat on sheet greased with walnut oil. Bake the squash for 20 minutes, until it is tender when pierced with a fork.
• While the squash cooks - heat La Tourangelle Walnut Oil in large pan. Sauté onions and garlic until translucent, about 3 minutes. Add in ground beef and cook for an additional 10 minutes until browned.
• Once meat is browned, add in chopped mushrooms, dried figs, chicken stock, pecans, herbs, pepper and salt to the pan with the beef. Sauté for an additional 5 minutes.
• When the squash is done, remove from the oven + scoop out most of the cooked center, leaving the mostly empty squash 'boat' on the baking sheet.
• Add the squash filling to the beef/veggie/mushroom mixture in the pan + stir until completely mixed in. Scoop the beef/squash mixture back into the empty squash + top with cheese.
• Bake them at 450 for 5-10 minutes until cheese melts, and then broil for 2-3 minutes so the cheesy gets crispy.

SAUSAGE STUFFED ACORN SQUASH

Steps:

• Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. With a sharp, sturdy chef's knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375 degrees F.
• While the squash bakes, prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes.
• Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and minced garlic. Cook, stirring frequently, until the sausage is cooked through, the vegetables and apple are softened, have given up liquid, and the liquid has cooked off, about 8 additional minutes.
• When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about ¼-inch thick. Add the scooped squash to the pan with the sausage. Add the herbs and ¼ cup Parmesan. Stir to combine. Taste and adjust salt and pepper as desired.
• Mound the filling inside of the hollowed squash halves. Sprinkle the remaining Parmesan over the top. Place the pan in the oven and bake until the cheese is melted and the filling is nice and hot, about 15 minutes. Sprinkle with additional fresh herbs as desired. Serve hot.

LOW CARB ACORN SQUASH

Steps:

• Using a sharp knife, push knife halfway though the acorn squash 6-8 times. Place on medium heat grill for about 45 minutes. Turn over every 15 minutes for even heat. Cut acorn squash in half and scoop out seeds. Peel off and throw away outside skin. In a bowl add butter, Splenda and cinnamon to taste.