Paleo Acorn Squash Recipe

Posted by on Oct 23, 2011 in Nutrition | 0 comments

It’s Fall, so the Winter squashes are abundant. We found this delicious autumn recipe at Whole 9 Life, a great resource for healthy living. View our recipe…Apparently they also stole the recipe and modified a bit too. Here’s our version, after trying theirs once and then adding a bit to make it suit our tastes a bit more. This is a favorite, for a sweet “comfort food” meal, so be sure to give it a try.

Ingredients (serves 4)

1 large acorn squash
2 pounds ground beef
3 slices of bacon, sliced into small chunks
1 chopped sweet onion
1/2 red bell pepper, chopped
1 chopped apple
1/2 cup dried chopped cranberries
1/2 cup chopped pecans
Thyme, oregano, rosemary, salt, and pepper (to taste)

Preheat oven to 400 degrees. Cut acorn squash in half (along the length of the ridges). Clean out the seeds and stringy innards (save and clean the seeds if you want to roast them later for a salty snack!), and place the squash open side up in a 13×9 baking pan. Add a tablespoon of water to the bowl of each side, and then pour enough water into the bottom of the pan to fill it about 1/4 inch. Tent some foil into a cover and then bake for about 30 minutes.

While squash is baking, begin cooking bacon in a large skillet. As the bacon starts cooking, add the onions, apples, and peppers. When the onion and peppers are slightly tender (don’t cook all the way), add the ground beef to start browning. Once meat is partially cooked, add the remaining ingredients and mix evenly. Do not cook this mixture fully. When squash is done with its first thirty minutes, remove from oven and cut each half in half again to create four quarters. Fill the little bowls with the meat mixture, and allow the mixture to spill over the sides into the pan. There is quite a bit more than enough meat to fit in the squash. Bake altogether for another 15 – 20 minutes, and enjoy!

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