Stuffed Acorn Squash

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

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.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

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