Paleo Stuffed Acorn Squash
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
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover stuffed squash in an airtight container in the refrigerator.
Reheat in the oven at 180°C (350°F) until warmed through, or microwave until hot.
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