Hey friends! Almost on a nightly basis, Adam and I ask each other, “What’s for supper tonight?” We rarely plan it out in advance, and each night we hope the other has miraculously come up with some grand idea. A few nights ago we were staring into our fridge at a bunch of seemingly hodge-podge ingredients. Some ground beef, an onion, spinach and two acorn squash sitting on the counter. In an effort to switch things up a little this week, I searched the fridge for some bell peppers; of which I found none. I guess my idea of making stuffed peppers was out. Hmm… what the heck was I going to make?! Then I got an idea… Why not stuff the squash? So we did just that. Here are the instructions in case you ever find yourself in this bind. This recipe can be adapted to different types of ground meat. Don’t have any ground beef? No problem, use turkey or lamb instead. No acorn squash? Try kabocha or even spaghetti squash. Just note, the cooking times may vary. Here is my recipe for Yummy Paleo Beef & Apple Stuffed Acorn Squash:
- 1 lb ground meat (we used grass-fed beef)
- 1 yellow onion
- 1 large handful of spinach (kale would also work)
- 1 apple (you could also use cranberries)
- 2 acorn squash
- 2 cloves garlic
- salt & pepper
- olive oil
- turmeric (optional)
- grated cheese (optional)
- Preheat the oven to 350°.
- With a sharp knife, cut the tops off the squash to remove the stems. Turn the squash so it is resting on its nicely flattened top and cut them each in half lengthwise. Scoop out the seeds and strings.
- Rub the inside of the squash with olive oil and season with salt & pepper and place the squash cut-side down on a cookie sheet. Roast in the oven for 20 minutes.
- While the squash is roasting: Brown up your ground meat in a skillet (we think cast iron works best).
- Chop up one whole onion and the apple (I recommend peeling the apple first) and add it to your browning meat.
- Once the meat is thoroughly cooked and the onions are translucent, add in your large handful of spinach and allow it to wilt.
- Chop up 2 garlic cloves and add them to the skillet. Be sure to continuously stir so the garlic doesn’t burn.
- Season the mixture with Salt, pepper and turmeric (optional) to your liking.
- Take the squash out of the oven and flip them over so the cut side is up. Spoon in the meat mixture. Don’t be afraid to overflow these bad boys. Cover with a sheet of tinfoil and place back in the over for roughly 40 minutes, or until the squash is fork tender.
- Remove the tinfoil, drizzle with olive oil and add some grated cheese (if you can tolerate dairy) and cook for an additional 2-3 minutes allowing the cheese to get all ooey-gooey and melty.
Looking for some really great, high quality olive oil? Check out this brand I LOVE Kasandrinos – Olive Oil . This stuff if so good. There is so much variability in the taste and quality of oils out there, but this stuff if the real deal.