Stuffed Acorn Squash With Ground Beef

The layers of flavor are just fabulous!

- Kirsten

Pistachios

Cranberries

INGREDIENTS

Chicken Broth

Onion

Garlic

Raisins

Ground Chicken

Acorn Squash

Tomato Paste

Cut the squash in half and remove the seeds.

1

Drizzle with olive oil; season with cinnamon, salt and pepper. Roast at 425°F for 40–45 min.

2

Cook onion until soft, then add garlic and spices and cook until fragrant.

3

Add beef and cook until browned.

4

Stir in the broth and the tomato paste, cook for a couple of minutes and season to taste.

5

Scoop 2 tablespoons of flesh from each roasted squash half. Fold into the beef mixture.

6

Remove the filling from the heat. Stir in pistachios, dried fruit, mint and parsley.

7

Fill the squash halves. Bake at 375°F for 5–8 minutes, until hot.

8

Serve with whipped goat cheese, yogurt or cashew cream, if desired.

9

Serve and enjoy!

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

LET'S START COOKING!

www.lemonblossoms.com

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