Paleo Stuffed Acorn Squash Recipe 455

PALEO STUFFED ACORN SQUASH RECIPE - (4.5/5)

Paleo Stuffed Acorn Squash Recipe - (4.5/5) image

Provided by mack

Number Of Ingredients 5

Ingredients

. one small acorn squash
• 6-7 oz ground lean turkey or beef
• 1/2 C chopped apple
• paprika, red pepper flakes, and garlic powder, cinnamon
whatever spices you want, any variation can go in here

Steps:

Cut around the stem end of the squash and remove, much like how you would start if carving a pumpkin. With a spoon, dig out the seeds and pulp. Cut a flat spot on the bottom of the squash, so it will stand up. Place the squash on a baking pan, bake at 400 degrees for 25 minutes. Meanwhile, brown the ground turkey in a skillet, adding the apple and spices. After 25 minutes, remove the squash and fill the cavity with the turkey/beef mixture. Return the squash to the oven for 15 more minutes. Allow to cool before eating!

BEEF STUFFED ACORN SQUASH

Beef Stuffed Acorn Squash image

Beef Stuffed Acorn Squash is an easy, healthy dinner recipe the whole family will love. Packed with veggies & fall flavor, it's delicious & simple to make.

Provided by The Clean Eating Couple

Categories Main Course

Time 1h

Number Of Ingredients 14

Ingredients

2 acorn squash (halved)
1 tablespoon La Tourangelle Walnut Oil
1/2 cup onion (diced finely)
1/2 tablespoon minced garlic
1 lb ground beef
1 1/2 cups baby bella mushrooms (chopped)
1/4 cup dried figs (chopped)
1/2 cup chicken stock
1 teaspoon fresh rosemary (chopped)
1 teaspoon fresh sage (chopped)
1 teaspoon pepper
1/2 teaspoon salt
½ cup pecans (chopped)
1 cup shredded cheddar cheese

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.

Nutrition Facts : ServingSize 0.5 g, Calories 612 kcal, Carbohydrate 35 g, Protein 33 g, Fat 40 g, SaturatedFat 14 g, Cholesterol 108 mg, Sodium 594 mg, Fiber 6 g, Sugar 7 g

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