Keto Savory Stuffed Squash
Elevate your keto meal game with this hearty, flavor-packed Keto Savory Stuffed Squash recipe! Perfectly roasted acorn squash halves serve as the ideal low-carb vessel for a mouthwatering blend of seasoned ground beef, sautéed onions, garlic, spinach, and cauliflower rice. Infused with Italian seasoning and a touch of tomato paste, each squash is crowned with melted parmesan cheese for the ultimate savory finish. This nutrient-rich dish not only boasts vibrant flavors but is also a satisfying, gluten-free dinner option that's easy to prepare. With minimal prep and a gorgeous presentation, it's perfect for family dinners or impressing guests on a keto-friendly menu.
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Recipe Information
Ingredients
- 2 medium acorn squash
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 pound ground beef
- 1 medium yellow onion
- 3 garlic cloves
- 1 cup cauliflower rice
- 2 cups spinach
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 0.5 cup parmesan cheese
- 2 tablespoons chopped parsley
Instructions
Preheat your oven to 400°F (200°C).
Slice each acorn squash in half vertically and scoop out the seeds.
Rub the inside of each squash half with olive oil and sprinkle with sea salt and black pepper.
Place the squash halves cut side down on a baking sheet and bake for 30-35 minutes, until the flesh is tender.
While the squash is baking, heat a large skillet over medium heat and add a tablespoon of olive oil.
Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
Finely dice the yellow onion and mince the garlic cloves.
Add the onion and garlic to the skillet with the beef and cook until onion is translucent, about 3 minutes.
Stir in the cauliflower rice and cook for another 5 minutes until the cauliflower is tender.
Wilt the spinach into the mixture, followed by the tomato paste, Italian seasoning, and an additional sprinkle of salt and pepper to taste. Mix everything well.
Remove the baked squash from the oven and carefully turn them over. Fill each squash cavity generously with the beef filling.
Sprinkle grated parmesan cheese over the top of each stuffed squash.
Return the stuffed squash to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven, garnish with chopped parsley, and serve hot.
Nutrition Facts
Calories |
2557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 3138 mg | 136% | |
| Total Carbohydrate | 282.9 g | 103% | |
| Dietary Fiber | 83.4 g | 298% | |
| Total Sugars | 11.5 g | ||
| Protein | 119.3 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1384 mg | 106% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 9720 mg | 207% | |
*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.
