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Annika Schimmer

Stuffed Acorn Squash

4 from 1 vote
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.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 2 people
Course: Main Dish
Ingredients Method

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))

Method
 

  1. 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.
  2. Drizzle with olive oil and season with salt.
  3. 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.
  4. In the meantime wash and cut leek and mushrooms into small pieces. Peel and mince garlic.
  5. 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.
  6. Push the veggies to the side of the pan and add the meat. Increase temperature to medium and cook until brown throughout.
  7. Add coconut milk and bring the sauce to a boil for a minute.
  8. Stuff Acorn squash with sauce.
  9. Enjoy!