recipes / Dinner / Stuffed Acorn Squash

Stuffed Acorn Squash

The flavors of fall collide in this hearty comfort food. Tender cooked squash topped with cinnamon laced beef create a combination that will truly set the table for fall.
4 Servings Meet The Cook LisaProfile Lisa Print
Stuffed Acorn Squash

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • 1 Serving: 222 Calories
  • 4g Fat
  • 29.7g Carbs
  • 43.2g 19.5g Protein
  • THM Meal Type- E

Directions

  1. Cut squash into halves and scrape the strings and seeds from inside, discarding the stringy pulp.
  2. Place squash cut side down in a glass baking dish and bake at 350 degrees for 20 minutes.
  3. Meanwhile, in a large pan, saute onions and carrots until slightly tender.
  4. Add beef, cinnamon, nutmeg, salt and pepper and continue to cook over medium heat until beef is browned.
  5. Remove squash from oven, turn over and divide beef mixture evenly among the squash halves.
  6. Return to oven and bake for 30 more minutes or until squash is tender.

Freezing Directions

Why would I want to freeze this?

  1. Cut squash into halves and scrape the strings and seeds from inside, discarding the stringy pulp.
  2. Place squash cut side down in a glass baking dish and bake at 350 degrees for 20 minutes.
  3. Meanwhile, in a large pan, heat coconut oil and saute onions and carrots until slightly tender.
  4. Add beef, cinnamon, nutmeg, salt and pepper and continue to cook over medium heat until beef is browned.
  5. Remove squash from oven, turn over and divide between 8x8 foil baking pans. (4 squash halves per pan)
  6. Divide beef mixture evenly among the squash halves, pressing down slightly.
  7. Cover pans in foil, label and freeze.

Serving Day Directions

  1. Pour beef broth on top of squash.
  2. Bake at 350 for 30 minutes or until squash is tender.

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