The chilly January. weather has us looking for warm and filling comfort food! This Ground Beef Stuffed Acorn Squash is a great go-to weeknight dinner and is a favorite of all ages.
Stuffed Acorn Squash
2 large acorn squash
1 tablespoon olive oil
Salt to taste
1 pound Foxhollow Farm grassfed Ground Beef
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
3/4 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper or ⅛ teaspoon Foxhollow Crushed Red Pepper Flakes
1 teaspoon balsamic vinegar
¼ cup dried cranberries
Optional drizzles: sriracha, maple syrup, or balsamic reduction
Cut the squash in half lengthwise. Scoop out the seeds and discard (ideally compost or roast). Rub 1 tablespoon of the olive oil and coarse salt on both sides. Bake at 400, cut side down, for 45 minutes.
While the squash is baking prepare the filling. Cook the ground beef over medium heat, breaking it up into small pieces with a wooden spoon. Once the meat is no longer pink, mix in the paprika, oregano, thyme, garlic powder, salt, pepper, balsamic, and cranberries. Set the beef mixture aside, allowing the flavors to meld, while the squash finishes cooking.
Once the flesh of the squash is soft in the middle, take the squash out of the oven and fill each squash with the warm ground beef mixture. Drizzle with sriracha, maple syrup, or balsamic reduction.