Monday, February 14, 2011

Meat & Veggie stuffed Acorn Squash

A few in my family do not typically enjoy squash, but with a little creativity, they will eat it and, often times, enjoy it.  This was one of those meals where, prior to even cutting into the squash, I received the same are-we-really-going-to-eat-squash look (if you have kids, you know that look... the up-turned lip, the rolling of the eyes and, if they're in a courageous mood, even a "eeww" escapes their mouth!).  I was pleased, however, when I heard several "hmm...this is actually good, mom!".  Suuuweet!

Any squash will do if you have a favorite (halved and seeded).  I used acorn squash for this recipe.
1T. Coconut Oil
1/2tsp. Sea Salt
1tsp. Ground Cinnamon (optional, but this adds a surprisingly delicious flavor to the squash!)

1T. Coconut Oil
1 lb Ground Meat (you can use any combination of meat - sausage, buffalo, lamb, chicken, tureky)
1/2 Small Onion, chopped finely
1 Garlic Clove, minced
1 cup Finely Chopped Vegetables (I used 1 c cauliflower, 1/2 c green pepper, 1/2 kale and put them all through my food processor until finely diced)
1/4 cup fresh herbs like basil, thyme, can use what you like. If you use dried, cut amount in half.
Sea Salt and Black Pepper, to taste
1 egg lightly beaten
Bacon Slices, sliced into 1/2" pieces (if at all possible, find natural, no nitrate bacon)

Roasting the squash:

Preheat oven to 400F.

Transfer squash to a baking sheet, coat with 1T. coconut oil, and season with cinnamon and salt (photo above).
Bake for 30-45 minutes, until soft.

While squash is roasting, make stuffing:
Heat a saute pan, over medium-high heat. Add coconut oil and meat. Cook meat until browned.
Add onion, garlic, and vegetables and toss to coat. Cook until all vegetables are softened, about 5-7 minutes. Season with salt and pepper, to taste.  

Add fresh herbs and stir to combine. Remove from heat and set mixture aside to cool slightly. Add egg and stir to combine. Fill squash halves with mixture, top with bacon slices, and return to 400F oven.

Bake for 40-45 minutes, until bacon is browned and mixture is cooked through.  This meal is truly complete, but you could serve this with a small serving of fruit.  Enjoy!


  1. Another fabulous dish! Thanks again for sharing your recipes. This one is a must have at least once a month! Delicious :)

  2. Thank you! Glad you enjoyed it. I have the roasted acorn squash (without the filling) on hand in the fridge for quick and easy pwo snack and my daughter - a high school athlete - loves being able to grab one on her way to school for an easy and nutrient-filled carb source for her lunch. I make about 6 of these on Sunday for the week (I do the same with sweet potatoes!). :)

  3. I have a bunch of these in the oven, and judging by the smell it is going to be delicious! I'll be sharing my version of the recipe some time this week at! Thanks for the idea!