Wednesday, October 20, 2010

Stuffed Sweet Acorn Squash

Another great one from Whole9. I wanted to make something festive and this turned out amazing. Even the kiddos thought it was great. I will definitely make again and again (probably until the whole family is so sick of it they cannot stand to look at acorn squash).

Copied from the Whole9 Blog:

Steal This Meal: Stuffed Sweet Acorn Squash

Ingredients (serves 2)

1 acorn squash
1 pound grass-fed, organic ground beef (ground turkey would work, too)
1 chopped onion
1 finely-chopped apple (we used a Braeburn, but find something local-ish)
½ cup dried chopped cranberries
¼ cup chopped pecans
1 tsp thyme
1 tsp oregano
½ tsp sage
unrefined coconut oil
salt, pepper
These reminded us of good Thanksgiving food. Even though it was made with beef, it was reminiscent of Thanksgiving turkey with the herbs. We’ll actually try this with ground turkey again at some point.

Fresh fall ingredients make for a sweet Steal This Meal.


Preheat the oven to ~400 degrees.
Cut the acorn squash in half, and scoop out the seeds and any stringy stuff.
Place the squash cut side up in a large baking pan, and put a tablespoon of water into each “cup”, and pour ¼ cup of water into the bottom of the pan.
Loosely “tent” the pan with aluminum foil, and bake for 30-35 minutes.
While squash is baking, chop the onion, apple, pecans and cranberries.
Saute the beef and onion in a little coconut oil for 2-3 minutes, then add apples, pecans, cranberries, and herbs. Add salt and pepper. Do not completely cook this mixture.
Pull squash out of the oven, spoon the mixture into the “cups” (heaped to overflowing is okay).
Bake uncovered for another 15-20 minutes.
We added a simple arugula and watercress salad with lemon-basil vinaigrette, but any green veggie would do as a side.

Serve with a fresh green salad and enjoy.

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