I like to scour Amazon for price drops in nutrition literature, because who doesn’t love saving some dinero. If you’re in the market for a new read, check out Death by Food Pyramid: How Shoddy Science, Sketchy Politics and Shady Special Interests Have Ruined Our Health. The Kindle version is on sale right now for $3.99! Are you new to paleo or low-carb eating? Check out some other books to add to your arsenal. All excellent reads!
If you’ve ever planned a dinner party, you know that it’s fun but can also be a lotta work
figuring out what exactly to serve a mixed crowd of dietary restrictions. Stuffed acorn squash is officially on my list for dinner party menu wins. It’s perfect to feed your fabulous group of vegetarian, paleo, gluten-free, low-carb, dairy-free friends. It’s pretty, it’s filling, it’s paleo, and it’s stuffable. Serve it with a large salad or soup and nod your head in a satisfactory yeah, girl!
I use ground beef in this recipe, but to make a vegetarian option, try dicing up some cremini mushrooms and getting them nice and crispy in some ghee or coconut oil before following the rest of the recipe. For the cheese lovers, try adding in some crumbled goat cheese or shaved pecorino romano for extra deliciousness. And if you can tolerate a few extra carbs, throw in some golden raisins or dried cherries into the stuffing. I skip this to keep my carbs lower, but it’s dee-li-cious.
Now, if you’re like me, you might feel a little funny when it comes to announcing instructions on how to eat something, but a little guidance can always help! When it comes to actually eating acorn squash, you might have a it’s-so-pretty-but-how-do-I-actually-eat-this thought cross your mind, so I always tell people to eat it like a baked potato, and that seems to work. You can totally eat the skin, too.
By the way, depending on the size of your squash and how vigorously you stuff those things, you might end up with some leftover stuffing. This makes for a tasty lunch the next day, or just throw in an additional squash to the mix. I opted for leftovers that I topped with crushed pistachios, because yessss.
So, for your next dinner party, roast some acorn squash, get that stuffing prepped, and then throw it in the oven for 15 minutes before serving. Don’t forget to accept hugs, kisses, and accolades from your dinner mates.
- 3 acorn squash (1.5 pound each), halved lengthwise, deseeded
- 1 lb grassfed ground beef
- 1/2 medium white onion, diced
- 2 celery stalks, finely diced
- 2 cups cauliflower rice
- 1/4 cup full-fat canned coconut milk
- 1 tsp minced garlic
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp ginger powder
- 1/4 tsp crushed red pepper flakes
- 1/8 tsp black pepper
- 1/2 cup pecans, chopped
- Fresh parsley, chopped
- Preheat oven to 450 degrees F.
- Wash acorn squash skin and use a sharp knife to cut in half lengthwise; remove seeds and stringy pulp.
- Place squash cut-side down on a baking sheet and bake for approximately 30-40 minutes, or until flesh is tender.
- While squash roasts, prepare stuffing. Place a large pot over low-medium heat. Combine ground beef, diced onion, diced celery, minced garlic, and spices. Cook, stirring frequently, until onions become translucent and beef is cooked through.
- Add cauliflower rice and coconut milk to pot. Mix thoroughly and continue cooking over low-medium heat until squash is ready.
- Spoon equal amounts of stuffing into each squash half. Lower oven temperature to 350 degrees F and bake for an additional 15 minutes.
- Garnish with chopped pecans and chopped parsley.