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Stuffed Acorn Squash
I love squash during the cold seasons. This acorn squash stuffed with grass-fed beef, vegetables, and topped with broiled cheese really hit the spot. Mix up the ingredients to make it your own!
Prep Time: 00:10
Cook Time: 00:35
2 small acorn squash, cut in half lengthwise and the seeds/strings scooped out
1 yellow onion, chopped
2 cloves garlic, minced
8 ounces baby portabella mushrooms, sliced
1 pound grass-fed ground beef
2 cups baby spinach or arugula
1 cup shredded pecorino romano cheese
1 tsp garam masala
1/2 tsp cinnamon
1/8 tsp nutmeg
salt and pepper to taste
1Preheat the oven to 400 degrees F. Place the 4 acorn squash halves (with seeds and strings removed) open-side down on a cast iron skillet or oven safe sauté pan. Roast for 25 minutes or until the squash feels tender when gently pressed. Set aside.
2While the squash is roasting, make the filling. Over medium-high heat, cook the ground beef breaking it apart as it cooks until browned. Once meat is almost all the way cooked, add the sliced mushrooms, onions, garlic, garam masala, cinnamon, nutmeg, salt, and pepper. Cook for 2-3 more minutes or until the onion turns translucent. Add the spinach, mix until just wilted.
3Turn the oven onto broil, fill all 4 halves of the squash with the beef mixture piling it on top. Sprinkle the tops with the pecorino cheese, and broil for 5-10 minutes or until browned on top, checking often to prevent burning. Remove from the oven, let cool, and enjoy!!
4I served our stuffed squash with roasted golden beets but the squash are great on their own as well!
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