Harvest Stuffed Acorn Squash

Fall meals are so delicious with a variety of herbs and spices. This Harvest Stuffed Acorn Squash is filled with cinnamon, fennel, thyme, sage and even cayenne pepper.

When purchasing meat, I always recommend sourcing organic, grass-fed meat whenever possible.

Harvest Stuffed Acorn Squash

Jayde

Ingredients
  

Squash

  • 3 acorn squash
  • 1 tbs. coconut oil

Meat & Spices

  • 1 lbs. grass-fed organic ground beef, chicken, or turkey
  • 1/2 tsp. salt
  • 1 tsp. dried sage
  • 1/2 tsp. chili flakes
  • 1 tsp. fennel seeds
  • 1 tsp. garlic powder

Apple Mixture

  • 2 apples peeled and chopped
  • 1 sweet onion chopped
  • 2 cups kale or spinach chopped
  • 1 tsp. dried rosemary
  • 1 tsp. thyme
  • 1/2 tsp. cinnamon
  • 1/4 tsp. cayenne pepper
  • 3 dates chopped
  • pomegranate seeds garnishing

Instructions
 

  • Preheat the oven to 400 degrees.
  • Slice the squash in half and coat with coconut oil. Lay them on a baking sheet lined with parchment paper.
  • Bake in the oven for 45 minutes or until soft.
  • In a medium pan, cook the ground meat. Then add in your meat spices. The meat should no longer be pink. Approx. 5-7 minutes.
  • Once the meat is cooked, remove from the pan.
  • In the same pan, add the chopped apple, onion, kale and spices until soft. Approx. 5-7 minutes.
  • Add the meat back to the pan and mix to combine.
  • Add in the dates to the mixture and cook for a minute.
  • Once the squash has cooked, remove it from the oven and stuff it with the mixture.
  • Top with pomegranate seeds.

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