Stuffed Acorn Squash
I grew up eating lots of ground beef. My Mom's infamous meat sauce over a plate of spaghetti was a twice a week staple in our house. Stuffed peppers, stuffed cabbage, and yes... even a good old Manwich were some other ground beef staple meals I grew up eating. I loved them all.
As I grew older and became more and more interested in nutrition and health, red meat was something I pretty much cut out of my diet. Too many "bad fats", I thought to myself... so away it went.
After a while I started to miss it, so I began incorporating some lean cuts of steak back into my diet every now and again. But ground beef... well, I can't remember that last time I cooked with ground beef. I just assume substitute ground turkey.
But then I read an article in Environmental Nutrition that addressed the fat content in ground beef and how to shop for ground beef that you can incorporate into a healthy diet... you can actually buy ground beef that is leaner than ground turkey.
And that's when the search began. I wanted to re-introduce ground beef into my kitchen via a yummy recipe!
I didn't want to make a burger or some chili, after all these are all meals that I have come to enjoy with ground turkey. I wanted something different. Something really yummy... and that's when I found this Stuffed Acorn Squash recipe over at Karina's Kitchen. Karina has a delicious gluten free blog that is loaded with tons of amazing recipes.
Now of course, I did make some minor changes to the recipe, not because Karina's version was missing anything, but because for me that's what makes cooking so much fun! I see cooking a lot like I see life...you gotta grab some inspiration and then make it you're own. Let's face it guys, there's no need to reinvent the wheel here (you know what I'm saying;).
Anyhow, this dish is a keeper... it's simple, hearty, and so satisfying. It really is comfort food that you can feel good about eating!
Stuffed Acorn Squash
Ingredients
2 acorn squash, halved lengthwise and seeded
6 cloves of garlic, chopped
1 red onion, chopped
1 lb of 96% lean ground beef
1 pint of baby bellas, chopped up
2 small zucchini, quartered and chopped (about 2 cups)
2 peppers, any color, chopped up
1 15 oz can of crushed tomatoes
1/3 cup of dried cherries, roughly chopped
1 tbsp dried thyme
1 tbsp ground cumin
A pinch of nutmeg
Salt and pepper to taste
Directions
Pre-Heat the oven to 400 degrees.
For the Squash:
Place acorn squash in a baking dish, skin side up. Drizzle with a little extra virgin olive oil or give it a light spray with your non-stick olive oil spray. Add an inch or so of water to the bottom of the pan and pop in the oven for about 30 minutes. You want the squash to be tender but not completely cooked because it will be going back in for another 10-15 minutes after you stuff it.
For the Stuffing:
While you’re squash is cooking, heat a tbsp of extra virgin olive oil in a large sauté pan. Add onions and cook for two to three minutes before stirring in the garlic and a pinch of salt. Allow the garlic and onions to cook for another three to five minutes or until onions are translucent and you’re kitchen smells like you want to eat it!
Push onions and garlic aside and add you’re ground beef, being sure to break it up.
Add peppers, mushrooms, and zucchinis to the pan along with thyme, cumin, nutmeg, a little more salt and pepper. Bring everything together as it is cooking.
Once you’re veggies begin to cook down a bit, add crushed tomatoes and the dried cherries. Let everything heat through!
Place stuffing in the cavity of each squash and pop back in the oven for 10-15 minutes just to be sure that everything is HOT, HOT, HOT… enjoy!
Serves 4.
Nutritional Analysis
Calories: 444; Total Fat: 8.5g; Saturated Fat: 4.1g; Cholesterol: 100mg; Sodium: 113mg; Carbohydrate: 54g; Dietary Fiber: 6.1; Sugars: 13.6; Protein: 37.9gOther recipes you may enjoy:
Sweet Potato and Black Bean Enchiladas
Turkey Chili (video)
Quinoa Stuffed Turkey Breast (video)
Butternut Squash Chili w/ Kale
- Filed under Beef, High Protein, Wheat-Free
- Tagged with Acorn Squash, Dried Cherries, Ground Beef
- Print this recipe
- 11 comments
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Comments
Kevin :
The stuffed acorn squash looks good. It is packed with vegetables and meat. I like the use of the cherries.
posted on November 5, 2007 3:44 PM
Dani :
Kevin - It is good...I promise! I love adding dried fruit into savory dishes, these cherries are really tart, so it makes for a nice surprise.
posted on November 5, 2007 5:13 PM
Karina :
Hi Dani! What a fabulous version of my Stuffed Acorn Squash. I love fruit in spicy/savory dishes, too. The cherries are a brilliant idea. Beautiful! Thanks for the shout out. ;) Take care!
posted on November 5, 2007 5:42 PM
Dani :
Karina - Thank YOU for such a delicious idea!!! I love so many of you're recipes - thanks for the inspiration!
posted on November 5, 2007 6:13 PM
Jaden :
Manwich! You know, I've never had a manwich before. I think I need to. Will it make me grow lip hair?
posted on November 5, 2007 10:09 PM
Nicole :
This sounds really good, Dani!
posted on November 5, 2007 10:54 PM
kate :
This does sound like a very healthy meal. I 'm constantly fighting with my hubby about red meat consumption too. Specially at dinner time. I don't mind some for lunch but for dinner it gets too heavy. Next time he wants some for dinner, I'll make him ur lovely dish.
posted on November 6, 2007 4:08 AM
Dani :
Jaden - Never?? I have to admit, there is something pretty darn good about them. As for the lip hair - maybe just a few;).
Nicole- It is!!
Kate - If you make this for dinner just load it up with veggies, so your hubby doesn't realize just how little red meat it is:)
posted on November 6, 2007 6:21 AM
Linda :
Hey Dani,
What temperature should I bake the acorn squash in my oven at?
posted on November 18, 2007 10:18 AM
simply anonyMOM :
I made this tonight. I found it from your site. I did make a few alterations. I did not add tomatoes. I also forgot the cherries. I added cinnamon and jalapenos.
I must say that this was my first time with acorn squash and it was WONDERFUL! I can not believe how sweet, spicy and savory it was. I had to leave a comment (even though it is nearly a year after you posted it). THank you so very much for sharing.
posted on September 6, 2008 6:24 PM
Krista :
I think this is one of my all-time favourites.
posted on October 28, 2008 6:46 PM