Stuffed Acorn Squash With Ground Beef
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The layers of flavor are just fabulous!
- Kirsten
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Pistachios
Cranberries
INGREDIENTS
INGREDIENTS
Chicken Broth
Onion
Garlic
Raisins
Ground Chicken
Acorn Squash
Tomato Paste
Full Ingredients
Cut the squash in half and remove the seeds.
1
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Drizzle with olive oil; season with cinnamon, salt and pepper. Roast at 425°F for 40–45 min.
2
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Cook onion until soft, then add garlic and spices and cook until fragrant.
3
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Add beef and cook until browned.
4
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Stir in the broth and the tomato paste, cook for a couple of minutes and season to taste.
5
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Scoop 2 tablespoons of flesh from each roasted squash half. Fold into the beef mixture.
6
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Remove the filling from the heat. Stir in pistachios, dried fruit, mint and parsley.
7
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Fill the squash halves. Bake at 375°F for 5–8 minutes, until hot.
8
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Serve with whipped goat cheese, yogurt or cashew cream, if desired.
9
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Serve and enjoy!
Serve and enjoy!
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Instead of using whipped cheese as a topping, you can use feta cheese, or a dollop of plain Greek yogurt, plant based yogurt, sour cream or cashew cream.
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Tips from the chef
Tips from the chef
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LET'S START COOKING!
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