Stuffed Acorn Squash
This delicious stuffed acorn squash recipe is the perfect hearty winter dish. It features healthy ingredients such as leeks, mushrooms and it is dairy free.
Ingredients
- 1 acorn squash
- 3 tsp olive oil for the squash
- sea salt for the squash
- 4 tbsp ground beef grassfed
- 1 leek sliced
- 2 cloves garlic minced
- 7 mushrooms sliced
- 1 cup coconut cream, thick part on top of canned fullfat coconut milk
- 2 tbsp avocado oil
- sea salt and pepper (omit pepper if you are AIP)
Instructions
- Preheat oven to 350 degrees. With a sharp knife cut squash in half and scoop out the seeds until the inside is smooth. Score the inside in a crosshatch pattern approximately half an inch deep.
- Drizzle with olive oil and season with salt.
- Bake for approximately one hour until the inside is soft. After half of the baking time, spoon the olive oil from the center of the squash over the dryer parts.
- In the meantime wash and cut leek and mushrooms into small pieces. Peel and mince garlic.
- Heat avocado oil in a large skillet over medium heat until hot. Fry garlic and leeks for a few minutes. Reduce temperature to medium-low and add the mushrooms, season with salt and pepper and fry until golden brown.
- Push the veggies to the side of the pan and add the meat. Increase temperature to medium and cook until brown throughout.
- Add coconut milk and bring the sauce to a boil for a minute.
- Stuff Acorn squash with sauce.
- Enjoy!
Notes
Roast the seeds by placing them on a baking sheet, covering them with 1 tsp olive or avocado oil, seasoning with salt and baking in the oven for 10 minutes. Toss them around after 5 minutes of the baking time.