28 Nov Stuffed Acorn Squash {Gluten Free | Dairy Free}
This stuffed acorn squash is officially on my “to-do” list of recipes for the fall/winter.
I will admit that this is the first time I’ve really cooked with acorn squash. I usually stick to the other squashes, like spaghetti, zucchini, yellow, butternut, etc. I have no idea why it took me so long to cook with it. This squash is SUPER seasonal. Which means, you can’t really find it…..ever…..when it’s not fall/winter.
That’s a bit of a bummer, BUT it’s exactly how our ancestors used to eat. Seasonally. When you eat seasonally, the produce is better quality, cheaper, and higher nutrients. Right now is acorn squash’s season to shine! You can find out the amazing benefits of acorn squash over here!
You should expect a couple more recipes with this because I was pleasantly happy with the taste. And to be honest, I think acorn squash could be easily used in baking recipes too! It reminds me of pumpkin. What’s a better way to intake vegetables than in a baked good?
Exactly.
Check out some of our recipes which include ham soup, broccoli ham quiche, casserole, and honey lime chicken.
Stuffed Acorn Squash {Gluten Free | Dairy Free}
Ingredients
- 4 Acorn Squash
- 2 Tbsp Avocado Oil
- 1 Cups Rice Cooked separately in a rice cooker
- 1 Onion Chopped
- 2 lbs Grass-Fed Beef
- 4 Leaf Kale De-stemmed, Chopped
- 2 Tbsp Coconut Aminos
- 1 Tsp Sage Ground, Dried
- 1 Tsp Rosemary Dried
- 1 Tsp Basil Dried
- Salt + Pepper To taste*
- Maple Syrup
Instructions
- Preheat oven to 375 degrees F.
- Start cooking the rice in a separate rice cooker.
- Cut the acorns in half and scoop out the seeds. Line a pan with parchment paper. Add a little bit of water to the bottom of the pan. Place the acorn squash in the pan - skin side up.
- Bake the acorn squash for 25 minutes.
- While the squash is baking, on the stovetop over medium heat, heat up a big skillet with a couple tablespoons of avocado oil.
- Put the chopped onion into the skillet and brown them.
- Once the onions start browning, add in the grass-fed beef. Mix well with the onions.
- Once the beef is halfway finished, add in the coconut aminos, sage, rosemary, basil, salt + pepper, and chopped kale. Mix well and cook until the kale is wilted and beef is completely done.
- Add in the cooked rice when the beef is done. Shut off stovetop and set aside.
- After the acorn squash has been cooking for 25 minutes, take them out of the oven and flip them over, so the flesh side is showing. Feel free to take a little bit of squash out (so you can stuff it more with the beef/rice mixture).
- Drizzle a little bit of maple syrup in each acorn squash. Then, fill it with the beef and rice mixture.
- Turn oven down to 350 degrees F. Place the squash back inside the oven for another 15-20 minutes.
- Take out of the oven and enjoy!
Notes
Tag us on Instagram @nuvitruwellness when you make our stuffed acorn squash. Feel free to get creative in what wholesome ingredients you stuff your squash boats with. My kids love a tex mex rendition or an Italian take on them!
