Paleo Recipes for Modern Day Cavemen

Stuffed Acorn Squash with Ground Beef

Happy New Year Cavemen Gourmet fans! Hope you all enjoyed the holiday season – it always goes by too fast doesn’t it?!  This year my resolution is to cook (and post) more.

Last week, I made acorn squash for the first time and my husband and I are now big fans. They are easy to cook and sweet (but not too sweet like sweet potatoes or butternut squash can be at times) and have such a nice flavor you wonder if they are paleo! The great thing is they have a decent amount of protein per serving as well as Vitamin B6, C and E!  I’ll definitely be using this more as a potato/starch replacement.  Who doesn’t like sweet goodness? Speaking of awesome goodness, I may be in a Chris Cornell phase

Serves 4-5

3 acorn squash, medium sized
1lb ground beef
1 large sweet onion, minced
1 tablespoon garlic
1 teaspoon oregano
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
salt and pepper

Cut your squash in half and take out the seeds. Then place on a roasting pan and bake at 375 degrees for 60 minutes or until tender.

While the squash is baking – saute the onions and ground beef on medium heat with the other dry ingredients until browned.  Once the squash is ready, stuff the squash with the beef filling and bake for another 15 minutes.  Serve and enjoy!

This is a simple recipe and can be made even more simple if you want to cut out the baking time. You can microwave the squash (roughly 10-15 minutes ). The difference is baking will allow the squash to carmelize but if you don’t mind the slightly dryer taste of squash in the microwave – go for it!  The next time I do this dish, I may add sliced mushrooms and/or tomatoes. I’m starting to drool thinking about the options…

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5 thoughts on “Stuffed Acorn Squash with Ground Beef

  1. i made this tonight and found it very filling. However, my squash were not done in 30 min. – more like an hour and i still would have liked them a bit softer. I don’t know if squash have to be ripe before using? Mine were rather hard, and not that orange-y color inside, more like a pale yellow (the label said Danish squash), and they were a bit large. But i would definitely make this again with hopefully better squash.

  2. Hi Donna,

    So glad you tried it! That’s a good point about the squash cooking time. I actually had my squash for about a week and then baked it so perhaps that’s why mine was already really soft when I baked for half an hour. Next tiem I cook it I”ll try to adjust the cooking time and see what happens with really fresh squash.

  3. I love acorn squash. Never had it wit meat in it though. Baked or steamed with butter, cinnamon and nutmeg. I will have to try this.

  4. I make this using ground pork with honey and butter, its amazing. May try this for something different

  5. I used a small hubbard squash and baked it for 50 min, made the rest as per recipe except I added to Gala Apples chopped and pour a little sherry in each after I filled them. Yum, my husband ate it and liked it!

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