Squash is our favourite vegetable, seriously. I can get my whole family to eat all types of squash! So come fall time, we are eating some sort of squash several times a week. We put squash in our breads, pancakes, and pretty much anywhere I can sneak in extra nutrient-rich veggies.
My daughter suffers from tummy problems, so I am implementing the GAPS diet into our menu. Tonight I made these stuffed acorn squash with ground beef, apples, and spinach (dried cranberries would be good too, but we are not eating any sugar right now). It was delicious!
I would add white cheese to the mix if you can eat cheese, but that’s just me! We do not eat any grains, but if you do, the mixture will bind better together. So make this stuffed acorn squash recipe your own, and then share it with us!
Succulent Ground Beef and Apple Stuffed Acorn Squash Recipe
- 2 piece acorn squash - cut in half and de-seeded
- 1 pound ground beef (minced beef) - grass-fed
- 1 handfule spinach
- 1 piece green onions (scallions or green shallots) - chopped
- 2 cloves garlic - chopped
- 1 pinch salt
- 1 pinch ground black pepper
- Preheat your oven to 350 degrees Fahrenheit.
- Cut your acorns in half, take seeds out, and rub either butter or oil all over them.
- Place them cut side down on a baking dish and bake in the oven for 30 minutes.
- In the meantime, make the filling.
- Place ground beef, shallots, and garlic in a skillet and cook until the ground beef is cooked through and no longer pink.
- Add apples and spinach. Cook an additional 10 to 15 minutes, or until apples are tender; set aside.
- After your acorns have cooked for 30 minutes, turn the acorns over so they are face up and cook an additional 20 minutes.
- Next, pull the acorns out of the oven and stuff the centers with your filling.
- Place back in the oven for 15 more minutes, and serve.