Fall is upon us but this treat could last all year. Use this low carb recipe for stuffed acorn squash as a healthy way to take advantage of the season while rejoicing in the low cost! This recipe is also a quick way to keep your carb intake low while absorbing some of the great vitamins and minerals that acorn squash has to offer. You simply scoop out the seeds, insert your choice of filling then bake! You can get creative with the stuffing or you can use our recipe below.
Each half is an easy way to watch your portion size. Add what you need to each half to complete a serving then save the others for later.
Ingredients for stuffed acorn squash
- 2 acorn squash, cut in half and seeds removed
- 1-2 T of MCT oil
- Salt and pepper to taste
- ½ lb pork sausage or grass fed ground beef
- ⅓ c diced onion
- 1 celery rib, diced
- 2 oz crimini mushrooms, diced
- 1 small apple, diced or dried cranberries (1/4 – 1/2 cup)
- Salt and pepper to taste
- 1 t fresh sage leaves, minced
- 1 egg, beaten
- 1 T chopped fresh parsley
* NOTE: those who are bulletproof will need to remove the mushroom and use GREEN onions instead regular large white onion bulbs. The egg will also need to be pastured 😉
- Turn the oven on to 375 degrees. Spray or brush the gutted acorn squash with MCT oil. I prefer the “Bulletproof” XCT oil because it doesn’t have a weird after taste. Add salt and pepper. Place on a baking sheet and place in oven for 30-45 minutes or until acorn squash is tender. Use a fork to check them. The fork should go easily into the squash.
- While those are cooking, heat a skillet to medium-high heat. Add the grass-fed beef and cook, stirring occasionally and breaking into small crumbles with a spatula. When the beef has cooked through, remove and set aside in a medium bowl, allowing some fat in the pan.
- Add onions and celery to the fat and Saute for 2-3 minutes, then add the mushrooms. Saute for another minute, and add the apple or cranberries. Cook until the apple begins to soften, another 2-3 minutes.
- Season with salt and pepper to taste. Add the vegetable mixture to the beef and add the sage leaves and pastured egg. Toss until well-mixed.
- When acorn squash has finished baking, scoop mixture into the hollowed-out “bowls”. Return to oven and bake for 20 minutes, or until egg is set. Remove from oven and garnish with parsley.
Love gravy? Use the gluten free, dairy free packets to give this fall recipe all the flavor of comfort food without the extra carbs.
My all time favorite is the Mayacamas brand.
Fitness Tips: If you’d like to reduce the carbs further, remove the cranberries or apples.
This recipe for stuffed acorn squash is filling, affordable, and delicious! Save this to facebook, or print it with the links above. If you have other fall loving friends, be sure to spread the holiday cheer and send it to their in box.