Paleo Savory Stuffed Squash
Elevate your dinner table with this delectable Paleo Savory Stuffed Squash recipe, a wholesome, satisfying dish that's packed with flavor and perfect for clean eating. Tender, roasted acorn squash becomes the ultimate edible bowl, filled with a savory blend of ground beef, fresh vegetables like spinach, bell pepper, and mushrooms, and aromatic herbs like thyme and oregano. This recipe embraces paleo-friendly ingredients and showcases a comforting balance of protein, veggies, and rich, earthy goodness. Easy to prepare in under 90 minutes, it's ideal for weeknight meals or impressing guests with a stunning presentation. Garnished with vibrant chopped parsley, this dish is as beautiful as it is nourishing—perfect for those seeking gluten-free, dairy-free, and nutrient-rich dining options.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 1 medium, chopped bell pepper
- 1 cup, diced mushrooms
- 2 cups, fresh spinach
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons, for garnish chopped parsley
Instructions
Preheat the oven to 375°F (190°C).
Cut each acorn squash in half from top to bottom and scoop out the seeds.
Brush the inside of each squash half with 1 tablespoon of olive oil and place them cut side down on a baking sheet.
Roast the squash in the preheated oven for 30-35 minutes, or until the flesh is tender when pierced with a fork.
While the squash is roasting, heat a large skillet over medium heat and add the remaining 1 tablespoon of olive oil.
Add the chopped onion and garlic to the skillet, sautéing until the onion becomes translucent, about 3-4 minutes.
Add the ground beef, cooking and breaking it up with a spatula until browned, approximately 5-6 minutes.
Stir in the chopped bell pepper, diced mushrooms, and tomato paste; cook for another 3 minutes.
Add the spinach to the skillet and cook until wilted, about 2 minutes.
Season the mixture with thyme, oregano, sea salt, and black pepper, stirring well to combine.
Remove the roasted squash from the oven and carefully turn them cut side up.
Evenly distribute the beef-vegetable mixture into each squash half.
Return the stuffed squash to the oven and bake for an additional 15-20 minutes, until heated through.
Remove from the oven and let cool for a few minutes before garnishing with fresh chopped parsley.
Serve warm and enjoy your Paleo Savory Stuffed Squash!
Nutrition Facts
Calories |
2490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 3021 mg | 131% | |
| Total Carbohydrate | 293.9 g | 107% | |
| Dietary Fiber | 85.4 g | 305% | |
| Total Sugars | 18.4 g | ||
| Protein | 100.3 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 969 mg | 75% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 10549 mg | 224% | |
*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.
