Keto Savory Stuffed Acorn Squash
Elevate your dinner routine with this hearty and flavorful Keto Savory Stuffed Acorn Squash recipe! Perfectly roasted acorn squash serves as a tender, edible bowl for a rich filling of seasoned ground beef, sautéed onions, garlic, juicy diced tomatoes, and vibrant baby spinach, all brought together with Parmesan and topped with golden, bubbly mozzarella cheese. This low-carb dish strikes the perfect balance between comfort food and healthy eating, while showcasing autumn’s favorite squash in an irresistible way. Quick to prep and ideal for guests or a cozy family dinner, this keto-friendly recipe is packed with protein, nutrients, and mouthwatering flavor. With just 15 minutes of prep time, indulge in an elegant yet satisfying meal that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves minced garlic
- 1 cup diced tomatoes
- 1 teaspoon Italian seasoning
- 2 cups baby spinach
- 0.5 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squashes in half lengthwise and scoop out the seeds.
Brush the cut sides of each squash with 1 tablespoon of olive oil and sprinkle with half of the salt and black pepper.
Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for 30 minutes, or until the flesh is tender when pierced with a fork.
While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat.
Add the diced onion and minced garlic to the skillet and sauté until the onion becomes translucent, about 5 minutes.
Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 7-8 minutes.
Stir in the diced tomatoes and Italian seasoning, cooking for another 5 minutes until the tomatoes start to soften.
Add the baby spinach and cook until wilted, about 2 minutes. Season with the remaining salt and pepper.
Once the mixture is cooked, remove from heat and stir in the grated Parmesan cheese.
Take the roasted squash out of the oven and carefully turn the cut sides up.
Evenly divide the beef filling among the four squash halves, packing it tightly.
Top each stuffed squash with shredded mozzarella cheese.
Return the stuffed squashes to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
2860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 4623 mg | 201% | |
| Total Carbohydrate | 280.7 g | 102% | |
| Dietary Fiber | 84.5 g | 302% | |
| Total Sugars | 10.8 g | ||
| Protein | 144.7 g | 289% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2231 mg | 172% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 9284 mg | 198% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
