Ground Beef Stuffed Acorn Squash

By BClover

Yield:

Serves 4

Nutrition Facts
Serving Size 419 g
Amount Per Serving
Calories 443
Calories from Fat 194
% Daily Value*
Total Fat 21.6g
33%
Saturated Fat 6.5g
33%
Trans Fat 0.8g
Cholesterol 101mg
34%
Sodium 723mg
30%
Potassium 1489mg
43%
Total Carbohydrates 28.4g
9%
Dietary Fiber 5.4g
22%
Sugars 1.5g
Protein 36.5g
Vitamin A 68% • Vitamin C 85%
Calcium 16% • Iron 37%
Nutrition Grade A
* Based on a 2000 calorie diet

Ingredients

• 2 medium acorn squash
• 1 tbsp ghee (or make your own)
• 1 medium onion, finely chopped
• 1 large jalapeño pepper, seeded and finely chopped (optional, not included in calorie count)
• 2 cloves garlic, minced
• 1/2 green bell pepper, chopped
• 2 small 5" celery rib, chopped
• 1 lb 90% lean ground beef
• 1 tsp Himalayan salt
• 1 tsp freshly cracked black pepper
• 1 tsp garam masala
• 1/2 tsp ground Ceylon cinnamon
• 1/2 tsp ground turmeric
• 2 tbsp tahini paste
• 1/4 cup water
• 3 cups baby spinach leaves

Details

Servings 4
Adapted from thehealthyfoodie.com

Preparation

Step 1

oven preheat 375°F.

Then, you’ll want to cut your squash in half. It’s much easier to get the job done if you start by stabbing your squash right in its center and then slide that blade down to do the actual slicing.

Once the squash has been cut open, you’ll want to scoop out the guts and seeds with a spoon. Don’t go using a flimsy little teaspoon for this job; you want something rather large and sturdy. One of those

Next, place the squash in a
baking dish
and spray them with cooking spray oil, Turn the squash flesh side down and bake in the oven, uncovered, for about 20 minutes, until their flesh gets soft and can easily be pierced with the tip of a sharp knife.

While the squash is cooking, add the olive oil to a skillet set over medium heat. Add the chopped onion, celery, garlic, jalapeño pepper( optional) and green bell pepper and cook until softened and fragrant, about 3 minutes.

Then throw in the ground beef, salt, pepper, garam masala, cinnamon and turmeric and cook until the meat is completely browned and cooked through, which should take about 5-6 minutes.

Once the meat is cooked through, add the tahini and water and stir until well combined.

Finally, toss the spinach leaves right in and stir delicately until it’s completely wilted and well distributed. Kill the heat and set aside.

Make sure you leave about half an inch of flesh on that skin.

Add the flesh that you just scooped out to the beef mixture and delicately mix it in.

Then, spoon that mixture right back into the now hollowed out acorn squash halves, sprinkle with the ground almonds and return to the oven for about 10 minutes, then set the oven to broil to give that top a beautiful golden tan.