This recipe was recently features in Emily Schromm's newsletter! Available here.
Here is another winter squash recipe to satisfy your fall harvest needs, and it probably won't be the last. I personally love fall, but I know a lot of people struggle with the change in seasons (spring is a whole different story for me). A new school year leads to more interactions and more running around for extracurricular activities. Not only are we run down at this point, we are getting less Vitamin D (I will say the change in sunlight seriously messed with my cortisol levels this year), and our bodies are also adjusting to a change in temperature.
I like to turn to nature in times like this. In the spring when I feel it the worst, I load up on local honey (it HAS to be local to have any medicinal effect) which immediately improves my pollen-induced fatigue and depression. This may also be effective for those suffering from fall allergies. Nature also provides an abundance of hot peppers and winter squashes, which provide a lot of immune boosting nutrients.
Now, I am a very simple cook and normally recipes like this sound intimidating and time-consuming which are cooking turn-offs for me, but I can assure you there is nothing difficult about this recipe. It also makes for great leftovers. This could also be made with butternut squash.
Simple Stuffed Acorn Squash
Cook time: 45 minutes
Prep time: 10 minutes
Preheat oven to 350 degrees. With a very sharp knife, cut the acorn squash in half from stem to bottom. Scoop out the guts and seeds. You can also cut a very thin slice of skin off to make your acorn squash sit level so it doesn’t wobble. Brush the flesh (orange part) with stable cooking oil of choice (I used coconut oil) and season with salt and pepper. Place the squash flesh side down in a glass baking dish. Roast in the oven for 35-40 minutes.
Heat your remaining oil in a large saucepan on medium-high heat. Add sliced onion and cook until soft, about 2 minutes. Add ground beef and spices, mixing it all together until beef is cooked. Add salt and pepper to taste.
After you take the squash out of the oven, flip it over and fill the cavity with the ground beef mixture. Depending on the size of your acorn squash, you may have some left over. Put the squashes back in the oven at 350 degrees for 10 minutes. Garnish with parsley or fresh herb of choice.
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