Paleo Stuffed Acorn Squash

Preparació prèvia

Llista d’ingredients

Elaboració

Pas a pas

1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Uns 5 min

2. 2

   Place the acorn squash halves cut-side up on the prepared baking sheet. Brush the cut surfaces with olive oil and season with salt and black pepper.

   Uns 2 min

3. 3

   Roast the squash for 30-40 minutes, or until tender when pierced with a fork.

   Uns 35 min

4. 4

   While the squash roasts, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned.

   Uns 8 min

   Nota de cuina: Drain any excess fat if desired.

5. 5

   Add the yellow onion to the skillet with the beef and cook for 3-5 minutes until softened.

   Uns 4 min

6. 6

   Stir in the garlic and cremini mushrooms and cook for another 5-7 minutes, until the mushrooms have softened and released their liquid.

   Uns 6 min

7. 7

   Pour in the beef broth and add the dried thyme. Bring to a simmer and cook for 2 minutes.

   Uns 2 min

8. 8

   Stir in the spinach and cook until it wilts, about 1-2 minutes.

   Uns 1 min

9. 9

   Remove the roasted squash from the oven. Carefully scoop out some of the flesh from the center of each squash half, leaving about a 1/2 inch border.

   Uns 2 min

   Nota de cuina: Be careful not to pierce through the skin.

10. 10

    Add the scooped squash flesh to the beef mixture and mix well.

    Uns 1 min

11. 11

    Spoon the beef and vegetable filling evenly into the hollowed-out acorn squash halves.

    Uns 2 min

12. 12

    Return the stuffed squash to the oven and bake for an additional 10 minutes, until heated through.

    Uns 10 min

13. 13

    Garnish with fresh parsley before serving.