Whole30 Savory Stuffed Acorn Squash
Delight your taste buds and stay on track with your Whole30 goals with this hearty and flavorful Whole30 Savory Stuffed Acorn Squash recipe. Perfectly roasted acorn squash halves serve as tender edible bowls for a savory filling of seasoned ground beef, vibrant spinach, and aromatic vegetables like onion, celery, and carrot. Enhanced with warm spices like dried thyme and a touch of cinnamon, and finished with a dash of coconut aminos for a subtle umami twist, this dish is as nourishing as it is satisfying. Ready in under an hour, it’s a balanced, gluten-free, dairy-free, and paleo-friendly meal that’s ideal for a cozy weeknight dinner or as an impressive centerpiece for your next gathering.
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Recipe Information
Ingredients
- 2 medium acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound ground beef
- 1 medium onion
- 2 slices celery stalks
- 1 medium carrot
- 2 minced garlic cloves
- 1 teaspoon dried thyme
- 0.25 teaspoon cinnamon
- 2 tablespoons coconut aminos
- 2 cups spinach
- 2 tablespoons parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut the acorn squashes in half crosswise and scoop out the seeds.
Brush the cut sides of the squash with 1 tablespoon of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut-side down on a baking sheet and roast in the oven for about 30 minutes or until the flesh is tender.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion, sliced celery, and chopped carrot to the skillet, and cook until the vegetables are soft, about 5 minutes.
Add the minced garlic, and cook for an additional 30 seconds.
Add the ground beef to the skillet, breaking it up with a spoon, and cook until fully browned.
Stir in the dried thyme, cinnamon, coconut aminos, and remaining salt and pepper.
Mix in the spinach and cook until wilted, about 2 minutes.
Remove the skillet from heat and stir in the chopped parsley.
Remove the acorn squash from the oven and turn them cut-side up.
Fill each squash half with the beef and vegetable mixture, packing it gently.
Return the stuffed squash to the oven and bake for an additional 10 minutes.
Remove from the oven and let cool for a few minutes before serving.
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 3749 mg | 163% | |
| Total Carbohydrate | 298.4 g | 109% | |
| Dietary Fiber | 89.4 g | 319% | |
| Total Sugars | 24.0 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1111 mg | 85% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 10625 mg | 226% | |
*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.
