Whole30 Savory Stuffed Acorn Squash

Embrace the cozy flavors of fall with this Whole30 Savory Stuffed Acorn Squash, a satisfying and nutrient-packed dish that's perfect for busy weeknights or festive gatherings. Tender roasted acorn squash halves are filled with a hearty blend of seasoned ground beef, aromatic vegetables, and a hint of cinnamon for a subtle warmth. Coconut aminos bring a touch of umami, while fresh parsley and spinach add a vibrant, nutritious twist. This paleo-friendly, gluten-free recipe is not only Whole30-compliant but also incredibly versatile and easy to prepare in under an hour. Serve these stuffed squash halves as a wholesome main course or an impressive side dish that’s as nourishing as it is flavorful.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium acorn squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 pound ground beef
• 1 medium onion
• 2 slices celery stalks
• 1 medium carrot
• 2 minced garlic cloves
• 1 teaspoon dried thyme
• 0.25 teaspoon cinnamon
• 2 tablespoons coconut aminos
• 2 cups spinach
• 2 tablespoons parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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

Step 3

Brush the cut sides of the squash with 1 tablespoon of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 4

Place the squash halves cut-side down on a baking sheet and roast in the oven for about 30 minutes or until the flesh is tender.

Step 5

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

Step 6

Add the diced onion, sliced celery, and chopped carrot to the skillet, and cook until the vegetables are soft, about 5 minutes.

Step 7

Add the minced garlic, and cook for an additional 30 seconds.

Step 8

Add the ground beef to the skillet, breaking it up with a spoon, and cook until fully browned.

Step 9

Stir in the dried thyme, cinnamon, coconut aminos, and remaining salt and pepper.

Step 10

Mix in the spinach and cook until wilted, about 2 minutes.

Step 11

Remove the skillet from heat and stir in the chopped parsley.

Step 12

Remove the acorn squash from the oven and turn them cut-side up.

Step 13

Fill each squash half with the beef and vegetable mixture, packing it gently.

Step 14

Return the stuffed squash to the oven and bake for an additional 10 minutes.

Step 15

Remove from the oven and let cool for a few minutes before serving.

Nutrition Facts

Serving size	(2992.0g)

Amount per serving	% Daily Value*
Calories	2447.5

Total Fat 111.8g	0%
Saturated Fat 37.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 321.1mg	0%
Sodium 3749.4mg	0%
Total Carbohydrate 298.4g	0%
Dietary Fiber 89.4g	0%
Total Sugars 24.0g
Protein 95.7g	0%

Vitamin D 0IU	0%
Calcium 1110.8mg	0%
Iron 20.9mg	0%
Potassium 10625.3mg	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: 39.0%

Protein: 14.8%

Carbs: 46.2%