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I love the cooler time of the year! When the weather is cooler it means that it is okay for me to fire up the oven. And I can then do some baking and make some great fall meals. Living in a relatively small house in South Carolina, I avoid using the over when it’s hot out. It just heats my house up way too much!
I will be the first to admit that I haven’t really done a lot of cooking with any of the winter squash until a few years ago. But I do love summer zucchini and yellow squash. Stuffed acorn squash was a good place to start, and this recipe has been a favorite of mine for a while.
Choice of meat
Some recipes call for sausage, but I really wanted to use ground beef since I have lots of grass-fed ground beef in the freezer. So I got creative and added ingredients that I really enjoy and came up with this recipe. I did not use any grains in this recipe, so it is grain-free, but there is dairy in it. That also makes it naturally gluten-free as well!
I was really surprised at how much I enjoyed this recipe the first time I made it! There is a subtle sweetness to the acorn squash that complements the savory ingredients. Not overpowering, but a nice balance. This now has become a fall and winter recipe staple for me. Now that I’m alone, I half the recipe and eat one of the servings reheated the next day for lunch. it reheats wonderfully!
Stuffed Acorn Squash
- 1 pound ground beef
- 2 acorn squash cut in half, seeds removed
- 1/2 cup onion chopped
- 1/2 cup mushrooms finely chopped
- 2 cloves garlic minced
- 1/2 cup shredded cheddar cheese divided
- 1 egg beaten
- 1/4 cup milk or non-dairy milk
- 1 tbsp arrowroot powder
- 2 tbsp butter
- 1 tsp sea salt
- 1/8 tsp black pepper
- Preheat oven to 350 degrees F
- Spread the butter over the cut side of the acorn squash
- Sprinkle some salt and pepper over the squash
- Place the squash, cut side down onto a baking dish
- Cook at 350 for 1 hour or until it is soft
- While the squash is cooking, brown the ground beef.
- Add the garlic, onions, and mushrooms and cook until the onions are translucent
- In a small bowl, beat the egg.
- Add milk and 1/4 cup of cheese.
- Add milk mixture to the beef mixture and mix well.
- Add the arrowroot powder and seasonings and stir well.
- Allow mixture to thicken for about 5 minutes
- Stuff beef mixture into the cooked acorn squash
- Top with remaining cheese
- Bake for 30 minutes