Main Course

Paleo Stuffed Acorn Squash

Name: Paleo Stuffed Acorn Squash
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 2 servings
Cuisine: american
Ingredients: 1 pcs acorn squash halved and seeded; 1 tbsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 250 g ground beef lean; 0.5 pcs yellow onion diced; 2 clove garlic minced; 100 g cremini mushroom sliced; 60 g spinach chopped; 60 ml beef broth; 0.5 tsp dried thyme; 1 tbsp fresh parsley chopped

This recipe features roasted acorn squash halves filled with a savory mixture of ground beef, vegetables, and herbs. It's a hearty and satisfying meal that is naturally gluten-free and dairy-free.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 2
Difficulty: Medium
Per serving: 500 kcal

Gluten-free

Mise en place

Ingredients

1 pcsacorn squash, halved and seeded

squash

1 tbspolive oil
0.5 tspsalt
0.25 tspblack pepper, freshly ground

filling

250 gground beef, lean
0.5 pcsyellow onion, diced
2 clovegarlic, minced
100 gcremini mushroom, sliced
60 gspinach, chopped
60 mlbeef broth
0.5 tspdried thyme

garnish

1 tbspfresh parsley, chopped

Equipment

large skillet · baking sheet · parchment paper · spoon · knife · cutting board · oven

The method

Step by step

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
About 5 min
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.
About 2 min
3
Roast the squash for 30-40 minutes, or until tender when pierced with a fork.
About 35 min
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.
About 8 min
Cook’s note: Drain any excess fat if desired.
5
Add the yellow onion to the skillet with the beef and cook for 3-5 minutes until softened.
About 4 min
6
Stir in the garlic and cremini mushrooms and cook for another 5-7 minutes, until the mushrooms have softened and released their liquid.
About 6 min
7
Pour in the beef broth and add the dried thyme. Bring to a simmer and cook for 2 minutes.
About 2 min
8
Stir in the spinach and cook until it wilts, about 1-2 minutes.
About 1 min
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.
About 2 min
Cook’s note: Be careful not to pierce through the skin.
10
Add the scooped squash flesh to the beef mixture and mix well.
About 1 min
11
Spoon the beef and vegetable filling evenly into the hollowed-out acorn squash halves.
About 2 min
12
Return the stuffed squash to the oven and bake for an additional 10 minutes, until heated through.
About 10 min
13
Garnish with fresh parsley before serving.

Per serving

Nutrition

55%Score

Calories: 500kcal
Protein: 28g
Carbs: 28.9g
Fat: 32.6g
Fibre: 4g
Sugar: 11.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover stuffed squash in an airtight container in the refrigerator.

Reheating

Reheat in the oven at 180°C (350°F) until warmed through, or microwave until hot.