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
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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