Paleo Stuffed Acorn Squash

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

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

   Ca. 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.

   Ca. 2 min.

3. 3

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

   Ca. 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.

   Ca. 8 min.

   Kokkens note: 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.

   Ca. 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.

   Ca. 6 min.

7. 7

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

   Ca. 2 min.

8. 8

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

   Ca. 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.

   Ca. 2 min.

   Kokkens note: Be careful not to pierce through the skin.

10. 10

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

    Ca. 1 min.

11. 11

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

    Ca. 2 min.

12. 12

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

    Ca. 10 min.

13. 13

    Garnish with fresh parsley before serving.