RSS

Stuffed Acorn squash

03 Oct

This was amazing. Joe said it tasted very ‘fancy’. It’s the perfect combo of spicy and savory and just downright delicious. It did take a little while to make so pop those squashes in the oven pronto and then get to work on the filling.

Ingredients:

  • 2 Acorn Squashes
  • 1/2 lb of grass fed ground beef
  • 1/2 lb spicy sausage (2 medium sized sausages should be fine, but make sure they are the ones you squeeze out of the casing)
  • tablespoon or so of coconut oil
  • salt and pepper to taste
  • 1/2 tsp fresh sage
  • 1 celery rib, 1/2 red onion, 2 cloves of garlic
  • 2 small apples, chopped
  • 1 egg beaten
  • 1/2 cup almond meal
  • 2-3 sprigs of fresh rosemary

1. Preheat the oven to 400. Cut the squashes in half and season them with some salt and pepper. Drizzle a little coconut oil into each of them and around the rim. Add the finely chopped sage to the inside of the squash. Roast for about 45 minutes.

2. Take your sausage and ground beef and add them to a pan, making sure the sausage and beef are totally combined together. When done cooking, set aside in a large bowl. Keep the fat from the meat inside the pan.

3. Finely chop the onion, garlic, and celery and add to the pan. Saute for a few minutes until they are softened. Add a little salt and pepper and then add the chopped apples. Saute these for a few more minutes.

4. Add the vegi mixture to your bowl containing the meat and blend together. Once it is slightly cool, add the beaten egg and almond meal. When everything is combined, chop up the rosemary into very find pieces and add to the filling mixture.

5. After the squashes are done (I put them face up and then half way through flipped them). Add the stuffing to the insides of the squashes. Make sure they are heaping mounds on top of the squash. Bake for another 15-20 minutes.

6. These are super hot so be careful about chowing down right away. Wait a few minutes and then serve with a light salad. These are pretty filling so you really only need some greens on the side, well, just because its always good to have some greens on the side!

This is the perfect meal for Fall. You could probably add more seasoning, or more vegi’s, but just experiment with this recipe and you are sure to make a hit dish. I cant wait for tomorrow to eat the other half for lunch!!

20121002-210458.jpg

20121002-210505.jpg

20121002-210525.jpg

Advertisements
 
Leave a comment

Posted by on October 3, 2012 in Beef, Dinner

 

Tags: , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: