Stuffed Acorn SquashComments Off on Stuffed Acorn Squash
(photo credit: Stupic Easy Paleo)
Serves: Serves 3 to 4
- 1 large acorn squash (preferably local) or another hard squash of your choosing
- 1 pound (454 g) ground beef, pork, or turkey or combo of any
- 1 yellow onion
- 1 apple, any variety
- 6 slices bacon (optional)
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
- 2 tsp dried thyme
- 2 tsp fennel seeds
- 1 tsp ground sage
- 1 tsp black pepper
- ½ tsp cinnamon
- ½ tsp sea salt
- ¼ tsp nutmeg
- Preheat oven to 375ºF (185ºC). Line a baking sheet or dish with foil or parchment paper or spray liberally with coconut oil.
- Cut the squash in half and scoop out the seeds. Place on the baking sheet and roast until the flesh is tender, approximately 45 minutes. Remove and allow to cool to the touch. This step can be done up to 2 days in advance.
- Dice the apple and onion into medium-sized pieces. Slice the bacon into pieces.
- In a large skillet over medium heat, brown the bacon or add 2 T coconut oil. Add the onion and cook for 5-10 minutes until softened and translucent. Add the apples and cook for another 5-10 minutes. Remove the bacon / onion / apple mixture to a large bowl.
- In the same skillet over medium-high heat, brown the ground beef. (Note: If the beef has yielded a lot of fat and is not grass-fed, you may want to drain it before adding the spices and herbs). Add all spices and herbs: rosemary, thyme, fennel seeds, sage, pepper, cinnamon, salt and nutmeg. Pour the ground beef into the same large bowl. Stir to combine.
- When the squash is cool to the touch, use a spoon to scoop out some of the flesh and mix into the beef.
- Use a spoon to fill the squash boats with the beef mixture.
- Return the squash to the oven and bake another 15 minutes at 375ºF (185ºC) until everything is heated through.