Acorn Squash with Bacon, Beef & Onion Stuffing
Roasted acorn squash stuffed with bacon, ground beef, mushrooms, caramelized onions, spinach and seasonings. Can easily be adapted for vegetarian option.
Servings: 6
Calories: 315kcal
Equipment
- 2 iron skillets
- Baking Sheet
- aluminum foil
Ingredients
- 3 acorn squash
- 2 tsp sea salt
- 1 lb grass fed ground beef (85/15) or meat substitute like Beyond Beef or jackfruit
- 6 slices nitrate free bacon cut crosswise into smaller slices (omit if vegetarian)
- 1 lg white onion thinly sliced
- 3 tbsp olive oil + 1 tsp
- 1 cup white button cap mushrooms chopped
- 4 cloves garlic minced
- 3 cups baby spinach chopped
- 2 tsp poultry seasoning
- 1/2 tsp black pepper
Instructions
- Preheat oven to 425°F and line large baking sheet with aluminum foil.
- Cut acorn squash in half widthwise and scoop out seeds. Cut a small piece off each end to form a base.
- Brush acorn squash with 1 tsp olive oil and salt. Place face down on baking sheet.
- Roast for 20-30 minutes. Back of squash should feel soft. Remove from oven and set aside.
- (omit if vegetarian) Heat one iron skillet over med/hi heat. Add bacon and stir to brown. Remove and drain on paper towel.
- In same skillet, heat 1½ tbsp olive oil over low heat and add all the sliced onions, stirring to coat. Sprinkle with ½ tsp salt and cook stirring every 5 minutes for a total of 20 minutes. Once onions are a golden brown, remove and set aside.
- In a separate iron skillet add remaining olive oil and heat over medium. Add mushrooms stir & cook for ~1 minute. Add garlic and stir, cook for another ~1 minute.
- Add ground beef (or meat substitute) with 3/4 tsp salt, pepper and poultry seasoning, and cook until brown.
- Lower heat and stir in spinach to wilt. Remove from heat and add in the caramelized onions. Stir in the cooked bacon (omit if vegetarian).
- Preheat your broiler. Stuff all roasted squash halves and place the baking sheet under broiler. Broil until the top is crisp, ~4 minutes.