Keto Savory Stuffed Squash

Delight your taste buds with this hearty and nutrient-packed Keto Savory Stuffed Squash recipe, the perfect low-carb comfort food for any meal. Tender roasted acorn squash halves serve as edible bowls, filled with a savory mixture of seasoned ground beef, sautéed onions, garlic, and nutrient-rich spinach. A touch of cauliflower rice and tomato paste adds depth of flavor, while a golden parmesan cheese topping provides a satisfying, cheesy finish. Packed with wholesome ingredients and bold Italian-inspired seasoning, this keto-friendly dish is as visually stunning as it is flavorful. Ready in just over an hour, it’s an easy yet impressive main course for busy weeknights or cozy gatherings. Serve it hot, garnished with fresh parsley, and savor every bite of this wholesome, low-carb delight. Keywords: keto stuffed squash, acorn squash recipe, low-carb dinner, savory stuffed squash, keto meal ideas.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 medium acorn squash
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 pound ground beef
• 1 medium yellow onion
• 3 garlic cloves
• 1 cup cauliflower rice
• 2 cups spinach
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 0.5 cup parmesan cheese
• 2 tablespoons chopped parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice each acorn squash in half vertically and scoop out the seeds.

Step 3

Rub the inside of each squash half with olive oil and sprinkle with sea salt and black pepper.

Step 4

Place the squash halves cut side down on a baking sheet and bake for 30-35 minutes, until the flesh is tender.

Step 5

While the squash is baking, heat a large skillet over medium heat and add a tablespoon of olive oil.

Step 6

Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.

Step 7

Finely dice the yellow onion and mince the garlic cloves.

Step 8

Add the onion and garlic to the skillet with the beef and cook until onion is translucent, about 3 minutes.

Step 9

Stir in the cauliflower rice and cook for another 5 minutes until the cauliflower is tender.

Step 10

Wilt the spinach into the mixture, followed by the tomato paste, Italian seasoning, and an additional sprinkle of salt and pepper to taste. Mix everything well.

Step 11

Remove the baked squash from the oven and carefully turn them over. Fill each squash cavity generously with the beef filling.

Step 12

Sprinkle grated parmesan cheese over the top of each stuffed squash.

Step 13

Return the stuffed squash to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 14

Remove from the oven, garnish with chopped parsley, and serve hot.

Nutrition Facts

Serving size	(2579.2g)

Amount per serving	% Daily Value*
Calories	2556.6

Total Fat 125.1g	0%
Saturated Fat 45.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 365.6mg	0%
Sodium 3138.5mg	0%
Total Carbohydrate 282.9g	0%
Dietary Fiber 83.4g	0%
Total Sugars 11.5g
Protein 119.3g	0%

Vitamin D 0IU	0%
Calcium 1384.3mg	0%
Iron 21.5mg	0%
Potassium 9720.0mg	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: 41.2%

Protein: 17.4%

Carbs: 41.4%