What Do You Do With Acorn Squash?
Let’s face it. Acorn squash is not the first thing you think about when you think about winter squash. (Hopefully, if you have a garden, you are thinking about winter squash.) Butternut squash, on the other hand, seems to be the favored squash, and I agree, it’s pretty amazing. But I can assure you that acorn squash is just as wonderful.
I grew two beautiful acorn squash plants from seeds that I harvested from an organic one that I bought from the grocery store a year ago. See how that works? If you have to buy produce from the store, there is a good chance you can harvest the seeds and not have to buy it again. How wonderful is that! (If you want to learn more about how to grow acorn squash, check out this article.)
These green lovelies with yellow-orange beauty marks are more than just a pretty face. They are packed full of fiber and are a great source of nutrients like vitamin C, potassium, and magnesium. If you are on a low oxalate diet, this squash is your friend. Plus, acorn squash will leave you feeling satisfied.
You may be wondering out loud, what in the world would I do with acorn squash if I did grow it? Or if I bought it from the store? How would I cook it? I’m so glad you asked because most people are too shy to admit that they have no clue. But since were are friends, I’ll tell you. You make stuffed acorn squash!
This simple recipe makes for a hearty meal, and it’s a great way to take advantage of the squash’s bowl-like shape. You’ve heard of stuffed baked potatoes, right? Well, it’s the same concept, just as easy, but it feels more festive. You do not have to wait for the holidays though, or even for the winter solstice to enjoy this winter squash. You can actually enjoy it in the heat of the summer! (Read this if you’re wondering how you can eat a winter squash in middle of July.)
The squash is stuffed with a savory blend of meat, onions, celery, apple, and herbs like oregano. You can use grass-fed ground beef, ground chicken or turkey, or ground pork. The choice is yours. Or if you aren’t into meat, you can substitute a medley of sautéed vegetables like carrots, broccoli, zucchini, or whatever you like. See how versatile this recipe is! Seriously, even kids will like it, especially if you let them help you scoop the seeds out!
This recipe just so happens to be naturally dairy free, nut free, gluten free, grain free, and approved for most autoimmune protocols (omit the black pepper if that’s off limits for you). If you’re okay with dairy, you could top it with a dollop or two of sour cream. Or sprinkle it with grated cheese. Wouldn’t that be lovely! I’m dairy free for health reasons, and while I do miss cheese sometimes, I can attest that this recipe is so good that I don’t even think about dairy! My husband can eat dairy but he ate this without cheese or sour cream and said it was amazing. In fact, it’s his favorite way to eat acorn squash!
So if you are familiar with acorn squash and you grow it in your garden like a champ, congrats! Or if you are new to the winter squash scene, branch out and give this a try. Either way, I hope you’ll like this recipe enough that you’ll put it in your menu line up and then share it with a friend. Enjoy!
Note: If you found this article to be helpful, please share it with someone you think might be interested in it as well. Thank you!
Stuffed Acorn Squash
Equipment
- large skillet and spatula
- baking sheet covered with parchment paper or shallow baking pan lightly greased
- large knife for cutting the acorn squash
Ingredients
- 2 tbsp coconut oil or oil of choice
- 2 acorn squash, halved and seeds removed
- 1 pound ground beef substitute with ground chicken, turkey or pork
- 1/2 yellow onion
- 1-2 celery stalks depending on how much you like celery
- 1 apple, cored any variety, I use Granny Smith
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tsp garlic powder
- 1/2 tsp black pepper (omit if necessary)
- 1 tsp sea salt (reduce if necessary)
Instructions
- Preheat oven to 375 degrees F.
- Place the acorn squash halves so that the cut side is face down on the parchment-covered baking sheet. Place on center rack and bake for approximately 30 to 45 minutes or until the skin can be easily pierced with a fork
- While the squash is cooking, dice the onion, celery and apple.
- Melt 1 to 2 tbsp of coconut oil in skillet over medium heat. Cook the onions, celery and apples until soft. Remove from skillet and set aside.
- Add ground beef and seasonings to the skillet. Cook thoroughly and drain any grease. Return onion, celery, apple to the skillet and mix to combine with the ground beef.
- Once acorn squash is cooked, remove from oven and turn the halves over using two forks.
- Fill the squash halves with the seasoned beef mixture and return to the oven for an additional 5 to 10 minutes. Serve while hot.
