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Stuffed Acorn Squash

I’ve decided to do a small healthy cooking series for the month of January just to give some inspiration on how you can lighten things up. Today's features beautiful roasted acorn squash with a beef filling that is hearty and packed with nutrients to keep you satiated.
  • 1 lb. lean ground beef
  • 1/2 onion
  • 1/2 bell pepper
  • 3 cloves garlic
  • 1 acorn squash
  • 1 tsp tomato paste
  • 1 tbsp beef base
  • 1/2 cp water
  • Creole seasoning
  • Italian herb blend
  • 2 tbsp light olive oil
  • 1 oz parmesan
Serving size is 1 half filled.
Calories 604
Fat 37.9
Carbs 19.9
Protein 50
  1. Cut the top and bottom from the squash. Cut in half and remove the seeds. Lightly oil the flesh side and season with salt and pepper. Roast at 300 until tender. This will take about 3 hours. If you need to speed that up cover with foil and roast at 400. Or you can put in microwave cover with a wet paper towel for 12-14 minutes.
  2. Brown meat and strain. Add 1 tbsp oil to pan and cook onions, peppers and garlic.
  3. Cook vegetables till soft then add meat back in. Add in beef base and tomato paste. Add in water and season with Creole seasoning and Italian herb blend.
  4. Cook until liquid is dissolved.
  5. With a fork, mash flesh of squash and make an indentation. Fill with beef mixture and top with parmesan.
  6. Place in oven at 425 until cheese is brown.
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