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…
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…