Happy Fall everyone!
One of my favorite things about fall are the seasonal fruits and vegetables: apples, acorn squash, butternut squash – and of course: allllll things pumpkin!
Acorn squash is probably my favorite fall/winter squash – I love the fact that it can essentially be made into an edible bowl. And on their own- they are a great sources of vitamin C, and really tasty way to get in some more vegetables!
Acorn squash come in a variety of colors: both orange, yellow, tan, and dark green. Select ones without cracks or soft spots, and ones that are heavy for their size- it should feel fairly dense.
Stuffed Acorn Squash Bowls
- 2 acorn squash
- 1 diced shallot (an onion works too)
- 1 small bunch celery – diced
- 1 lb ground (or diced) meat of choice
- 2 tbsp dried (unsweetened) cherries – optional
- Salt & pepper to taste
- Olive oil
- Preheat oven to 425, cut each end (top & bottom), off of each squash, then cut each squash in half width wise (this creates your bowls). Do this with both squash – this will create 4 bowls- drizzle each bowl with some olive or rub with coconut oil, season with sea salt and pepper
- Bake the “squash bowls” for 30-45 minutes at 425
- While your squash bowls are baking – heat a pan with either olive or coconut oil- add in your diced onion, and diced celery (you can add minced garlic too – I just don’t cook a lot with it), brown, then add your meat of choice
- Brown your meat of choice, and vegetables – season to taste with rosemary, pepper, (I also used some Flavor God seasoning)
- Optional step: at this point you can add some some dried cherries or some diced apple – I love the apples if you’re eating right away – but they do not stay well if you make these for lunches – the apples get mushy by mid week.
- Once the squash comes out of the oven, spoon your meat and veggie filling into each of your bowls
- Bake for about 20-30 minutes until the sides of the squash are fork tender, and soft
- Optional – top with cheese before serving
The time it will take will really vary on your oven, and the density of your squash bowls.
I have made this recipe a few different ways – both with the apples and without – like I said before: I made these for lunch – so by mid week – my apples were mushy. I’ve done this with ground chicken sausage, ground turkey, and ground bison.
I typically always do shallots, and celery, I’ll add in mushrooms sometimes too.
I also note that this can feed 2-4 people. Pat and I have each destroyed our own whole squash of this before, but I’ve also taken 4 bowls for lunches throughout the week, with salads or other veggies. So it’s pretty versatile. It also works well if you need to use up any vegetables before they spoil.
Runners! If you’re looking to carb up – you can add some cooked rice or quinoa into your meat & veggie mix before you stuff the bowls – if you do this you may want to add an egg to help everything hold together.