Paleo Savory Stuffed Squash

Elevate your weeknight meals with this Paleo Savory Stuffed Squash—a wholesome, flavor-packed dish that’s as nutritious as it is satisfying. Perfectly roasted acorn squash halves create a sweet and tender base for a hearty filling made with seasoned ground beef, fresh spinach, and earthy vegetables like mushrooms and bell peppers. Infused with aromatic herbs like thyme and oregano and tied together with a touch of tomato paste, this dish bursts with comforting, savory goodness. Not only is it completely grain-free and Paleo-friendly, but it's also simple to prepare with just 20 minutes of prep time. Serve these beautifully stuffed squash halves as a main course or a stunning centerpiece for holiday gatherings, garnished with fresh parsley for a bright, fresh finish. A healthy, cozy, and crowd-pleasing recipe you'll return to again and again!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 whole acorn squash
• 2 tablespoons olive oil
• 1 pound ground beef
• 1 medium, chopped onion
• 3 cloves, minced garlic
• 1 medium, chopped bell pepper
• 1 cup, diced mushrooms
• 2 cups, fresh spinach
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons, for garnish chopped parsley

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Cut each acorn squash in half from top to bottom and scoop out the seeds.

Step 3

Brush the inside of each squash half with 1 tablespoon of olive oil and place them cut side down on a baking sheet.

Step 4

Roast the squash in the preheated oven for 30-35 minutes, or until the flesh is tender when pierced with a fork.

Step 5

While the squash is roasting, heat a large skillet over medium heat and add the remaining 1 tablespoon of olive oil.

Step 6

Add the chopped onion and garlic to the skillet, sautéing until the onion becomes translucent, about 3-4 minutes.

Step 7

Add the ground beef, cooking and breaking it up with a spatula until browned, approximately 5-6 minutes.

Step 8

Stir in the chopped bell pepper, diced mushrooms, and tomato paste; cook for another 3 minutes.

Step 9

Add the spinach to the skillet and cook until wilted, about 2 minutes.

Step 10

Season the mixture with thyme, oregano, sea salt, and black pepper, stirring well to combine.

Step 11

Remove the roasted squash from the oven and carefully turn them cut side up.

Step 12

Evenly distribute the beef-vegetable mixture into each squash half.

Step 13

Return the stuffed squash to the oven and bake for an additional 15-20 minutes, until heated through.

Step 14

Remove from the oven and let cool for a few minutes before garnishing with fresh chopped parsley.

Step 15

Serve warm and enjoy your Paleo Savory Stuffed Squash!

Nutrition Facts

Serving size	(2742.7g)

Amount per serving	% Daily Value*
Calories	2490.3

Total Fat 117.7g	0%
Saturated Fat 37.9g	0%
Polyunsaturated Fat 5.5g
Cholesterol 281.0mg	0%
Sodium 3020.9mg	0%
Total Carbohydrate 293.9g	0%
Dietary Fiber 85.4g	0%
Total Sugars 18.4g
Protein 100.3g	0%

Vitamin D 0IU	0%
Calcium 969.1mg	0%
Iron 22.0mg	0%
Potassium 10548.7mg	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: 40.2%

Protein: 15.2%

Carbs: 44.6%