Stuffed Acorn Squash Recipe with Ground Beef

Place the goat cheese, cream cheese, honey and milk in a food processor. Process until smooth and fluffy, about 2 to 3 minutes. Add a pinch of salt to taste.
Transfer to an airtight container and refrigerate until needed. Let it soften at room temperature before serving.

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or aluminum foil.
Using a sharp chef’s knife, cut each squash in half lengthwise from tip to stem. Scoop out the seeds and stringy fibers. If a half wobbles, trim a very thin slice from the rounded side to create a stable base without cutting through the flesh.
Place the squash cut-side up on the prepared pan. Drizzle with olive oil and season with cinnamon, salt and black pepper.
Roast for 40 to 45 minutes, or until the thickest part of the flesh is easily pierced with a fork or paring knife.

While the squash roasts, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
Add the garlic, cinnamon, cumin, paprika and cayenne. Cook, stirring constantly, until fragrant, about 30 to 60 seconds.
Add the ground beef. Cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through. Drain excess fat if needed.
Reduce the heat to medium-low. Stir in the broth and tomato paste and cook for 1 to 2 minutes. Season with salt and black pepper to taste. Keep warm.

Reduce the oven temperature to 375°F. Remove the roasted squash from the oven.
Scoop about 2 tablespoons of flesh from each squash half, leaving enough around the sides to keep the shells sturdy. Break the scooped squash into small pieces and fold it into the ground beef mixture.
Remove the skillet from the heat. Stir in the pistachios, golden raisins, cranberries, mint and parsley. Taste and adjust the seasoning.
Divide the filling among the squash halves, mounding it slightly if needed.
Return the stuffed squash to the oven and bake for 5 to 8 minutes, or until the squash and filling are hot.
Garnish with parsley and serve with whipped goat cheese, Greek yogurt, plant-based yogurt or cashew cream, if desired.