Stuffed Acorn Squash

This is a family favorite that has a reduced glycemic index and is low carb. This is great for family and friends with diabetes. It also tastes great. You get that extra serving of vegetables and reduce the grains!

Stuffed Acorn Squash Ingredients

2 acorn squash, halved and seeds removed
1 head of cauliflower
1 lb ground beef
1 pkg of mushrooms (any kind will do, I used buttons)
1 apple, diced
1 yellow onion, diced
½ C. pecans, chopped
2 T coconut aminos
¼ cup of coconut milk
1 T. apple cider vinegar
1 T. balsamic vinegar
1 t. garlic powder
¼ t. dried minced garlic
¼ t. cinnamon
¼ t. ginger salt and pepper, to taste

Options: Add spinach or other greens, tomatoes, or zucchini for added flavor and nutrition.

Stuffed Acorn Squash Instructions

Preheat oven to 350 degrees.
Cut acorn squash in half and pull out of the seeds. Place the open side down on a cookie sheet or baking dish and bake for about 40 minutes or until you press on the outside skin and it gives a bit.
While the squash cooks, rice your cauliflower by throwing it in a food processor. I used a shredding attachment to better rice the cauliflower.
Once the cauliflower is riced down, add your cauliflower to a saucepan over medium heat, along with 2 T. s of water and 2 T. s of coconut aminos.
While your “rice” is cooking, pull out a large skillet and add your chopped onions and apples. Let cook for about 3 minutes then add ground beef. Cook until beef is halfway cooked through, then add in mushrooms. Let the ingredients cook down for a bit longer, then add your seasonings, coconut milk, and vinegar to the saucepan. Mix thoroughly.
When the cauliflower rice and beef mixture is also done cooking, add the two of them together in either a large bowl or directly to the beef pan if there is room.
Add your chopped pecans to the mixture. Once the squash is done, turn the squash over, and stuff with beef and rice mixture into your squash.
Bake uncovered for around 8 minutes or until heated through.

Stuffed acorn squash can be considered a healthy meal for several reasons:

Nutrient Density:

Both cauliflower and acorn squash are rich in essential nutrients. Cauliflower is a good source of vitamins C and K, as well as folate and fiber. Acorn squash is packed with vitamins A and C, potassium, and dietary fiber. Including a variety of nutrient-dense vegetables in your meal contributes to overall health.

Stuffed Acorn Squash is Low in Calories:

Cauliflower is low in calories but high in volume, making it a great option for those looking to manage their caloric intake. Acorn squash is also relatively low in calories, providing a filling and satisfying base for the dish without contributing excessive calories.

Fiber Content:

Both cauliflower and acorn squash are high in fiber, which is beneficial for digestive health. Fiber helps to promote satiety, regulate blood sugar levels, and support a healthy gut.

Vegetarian and Gluten-Free:

This dish is vegetarian and gluten-free, making it suitable for a variety of dietary preferences and restrictions. It can be a nutritious option for those following vegetarian, gluten-free, or plant-based diets.

Balanced Macronutrients:

The combination of cauliflower, acorn squash, and optional ingredients like spinach and tomatoes provides a balance of macronutrients, including carbohydrates, protein, and healthy fats.

Customizable and Flavorful:

This Stuffed Acorn Squash meal is customizable based on personal preferences and dietary needs. By adding herbs, spices, and optional ingredients like feta cheese, you can enhance the flavor without compromising its healthfulness.

Nutrition Benefits

Both cauliflower and acorn squash are nutrient-dense foods that offer a variety of health benefits. This Stuffed Acorn Squash recipe is not only nutritious but also provides a beautiful presentation. Feel free to customize the recipe by adding your favorite herbs, spices, or other vegetables to suit your taste preferences. This dish can be served as a meal – or complemented with a green salad. Bon Appetite!

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