Stuffed Acorn Squash
Ingredients:
2 or 3 same sized acorn squash (each half will be a serving)
2 tbs avocado or evo oil
½ medium yellow onion, chopped
1 clove crushed garlic
2 tsp herbs de Provence
½ tsp pumpkin pie spice
2 tsp sea salt + some for taste/serving
1 tbs shredded Goat cheddar or parmesan cheese for each serving
Ground turkey or beef, 1 lb for every 2 medium squash
1 tbs toasted pumpkin seeds for each half
Instructions:
Cut each squash in half, and scoop out the seeds. Place face up on a baking sheet, drizzle with approx 1 tbsp olive oil on all open sides and bake at 400* for approx 30 minutes. You want fork tender but just undercooked.
While the squash is cooking, sauté onion and garlic in the remaining evoo until translucent. Add the ground meat and begin to brown, breaking it up as it cooks. Sprinkle in the herbs de Provence and sea salt and mix in as you cook the meat down.
When the squash is done, allow it to cool slightly, then scoop out most of the insides with a spoon and put it in a medium bowl. Add the pumpkin pie spice and a sprinkle of salt. Using a fork, mash to mix in the spice.
Add the cooked ground meat to the squash and use the fork to fill incorporate the mixture.
Fill each of the empty squash shells with the mixture, sprinkle with pumpkin seeds and cheese, and put them back into the oven for about 10-20 minutes until the cheese is melted.
(Optional add-ins: 1 cup chopped kale after the meat is cooked; ¼ cup chopped cranberries into the squash mash; use a sausage/ground meat blend for additional flavor.)
