Keto Savory Stuffed Acorn Squash

Indulge in the rich flavors of Keto Savory Stuffed Acorn Squash, a wholesome, low-carb dish that’s perfect for cozy weeknight dinners or festive gatherings. Tender roasted acorn squash forms the ideal edible bowl for a hearty filling of seasoned ground beef, sautéed onions, garlic, baby spinach, and tangy diced tomatoes, all brought together with Italian herbs and a generous sprinkle of Parmesan. Topped with bubbly, golden mozzarella, this keto-friendly recipe is not only delicious but also packed with nutrients and satisfying textures. With just 15 minutes of prep and a bake that fills your kitchen with irresistible aromas, these stuffed squash halves make an elegant, gluten-free main course sure to impress.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 whole acorn squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 pound ground beef
• 1 medium yellow onion, diced
• 2 cloves minced garlic
• 1 cup diced tomatoes
• 1 teaspoon Italian seasoning
• 2 cups baby spinach
• 0.5 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the acorn squashes in half lengthwise and scoop out the seeds.

Step 3

Brush the cut sides of each squash with 1 tablespoon of olive oil and sprinkle with half of the salt and black pepper.

Step 4

Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for 30 minutes, or until the flesh is tender when pierced with a fork.

Step 5

While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat.

Step 6

Add the diced onion and minced garlic to the skillet and sauté until the onion becomes translucent, about 5 minutes.

Step 7

Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 7-8 minutes.

Step 8

Stir in the diced tomatoes and Italian seasoning, cooking for another 5 minutes until the tomatoes start to soften.

Step 9

Add the baby spinach and cook until wilted, about 2 minutes. Season with the remaining salt and pepper.

Step 10

Once the mixture is cooked, remove from heat and stir in the grated Parmesan cheese.

Step 11

Take the roasted squash out of the oven and carefully turn the cut sides up.

Step 12

Evenly divide the beef filling among the four squash halves, packing it tightly.

Step 13

Top each stuffed squash with shredded mozzarella cheese.

Step 14

Return the stuffed squashes to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.

Step 15

Remove from the oven and let cool slightly before serving.

Nutrition Facts

Serving size	(2783.8g)

Amount per serving	% Daily Value*
Calories	2859.8

Total Fat 147.0g	0%
Saturated Fat 59.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 421.4mg	0%
Sodium 4622.8mg	0%
Total Carbohydrate 280.7g	0%
Dietary Fiber 84.5g	0%
Total Sugars 10.8g
Protein 144.7g	0%

Vitamin D 0IU	0%
Calcium 2231.4mg	0%
Iron 22.4mg	0%
Potassium 9284.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.7%

Protein: 19.1%

Carbs: 37.1%