Whole30 Stuffed Acorn Squash has all of your favorite winter flavors in one delicious dinner! It's filled with wholesome ingredients like apples, celery, and fresh herbs. It's a simple, and easy recipe that the whole family will love!
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🍴Ingredient Notes
- Acorn Squash - You will need three medium sized acorn squash for this recipe.
- Ground Beef - You can also sub with ground turkey! It's important to choose quality meat. I personally love Butcher Box meat because there are no added hormones, and the cows are grass fed AND grass finished.
- Sweet Onion - Chopped into small cubes.
- Honeycrisp Apple - Any red apple will work, but I love the taste of Honeycrisp apples!
- Chopped Celery - Chopped into small pieces.
- Chicken Broth - The broth helps to blend the filling together after you add in the cooked acorn squash. You could also use a vegetable broth.
- Dried Rosemary - You can also use fresh rosemary.
- Dried Thyme - You can also use fresh thyme.
- Salt - To taste! Add more as needed.
🍴Step by Step Instructions
Preparing the Acorn Squash
- Start by cutting the acorn squash in half the long way. Use a spoon to scrape out the seeds and strings until it looks like a bowl. Sprinkle each one with salt and pepper.
- Place each half face down on a parchment paper lined baking sheet. Bake at 375 degrees for about 30 minutes. (Until the top is slightly soft.)
Making the Filling
- While the acorn squash is roasting, it's time to make the filling! Start by sautéing the onions and ground beef at a medium/high heat until the beef is 80% cooked through.
- Next add in the celery, apples, rosemary, thyme, salt. Turn the temperature to a medium/low heat. Stir, and cover until the acorn squash is ready.
Putting it all together
- Once the acorn squash is soft, remove them from the oven. Flip each one over, and scoop some of the cooked acorn squash into the filling. Do not scrape too close to the skin or else they will fall apart easily!
- After you add the cooked acorn squash into the filling, add the chicken broth, and stir until all of the ingredients are combined.
- Scoop the filling into each acorn squash. Place the pan back in the oven and bake them again for 20 minutes at 350 degrees. Serve hot!
Helpful Tips
- Use a grapefruit spoon with serrated edges to scrape out the seeds from each acorn squash. (It works great!)
- Do not over bake the acorn squash! If the skin isn't firm enough, they will fall apart easily.
- You do not need to scrape out ALL of the acorn squash, just enough to add some to the filling. If you scrape out too much the skin will break apart.
- While the oven is pre-heating, place the acorn squash inside to warm up for about 10 minutes. This will make it much easier to cut!
- Cut the acorn squash starting at the stem. (The long way!) If you leave the stem on the bottom, they will not sit flat when you flip them over.
- Bake the acorn squash FACE DOWN. When you add the filling, they will bake FACE UP.
How to store leftovers
Leftovers can be stored in an air tight glass container for up to 5 days in the refrigerator. You can also freeze leftovers! To re-heat just bake in the oven at 350 degrees for about 10-15 minutes.
More fall inspired recipes!
- Paleo Chicken Pot Pie with Mashed Potato Topping
- Dairy-Free Garlic Herb Mashed Potatoes
- Easy Roasted Fall Vegetables
- Healthy Butternut Squash Risotto (Dairy-Free)
- Creamy Butternut Squash Soup (Dairy-Free)
After you make these Whole30 Stuffed Acorn Squash, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!
Recipe
Whole30 Stuffed Acorn Squash
Whole30 Stuffed Acorn Squash has all of your favorite winter flavors in one delicious dinner! It's filled with wholesome ingredients like apples, celery, and fresh herbs. It's a simple, and easy recipe that the whole family will love!
Equipment
- Baking Sheet
- Parchment Paper
- Large Frying Pan
Ingredients
- 3 Acorn Squash Medium sized!
- 1 Pound Ground Beef
- 1 Sweet Onion, Chopped
- 1 Honeycrisp Apple, Peeled and Chopped
- 1 Cup Chopped Celery
- 1 Cup Chicken Broth
- ½ Teaspoon Dried Rosemary You can also use fresh rosemary.
- ½ Teaspoon Dried Thyme You can also use fresh thyme.
- 1 Teaspoon Salt
Instructions
Preparing the Acorn Squash
- Start by cutting the acorn squash in half the long way. Use a spoon to scrape out the seeds and strings until it looks like a bowl. Sprinkle each one with salt and pepper.
- Place each half face down on a parchment paper lined baking sheet. Bake at 375 degrees for about 30 minutes. (Until the top is slightly soft.)
Making the Filling
- While the acorn squash is roasting, it's time to make the filling! Start by sautéing the onions and ground beef at a medium/high heat until the beef is 80% cooked through.
- Next add in the celery, apples, rosemary, thyme, salt. Turn the temperature to a medium/low heat. Stir, and cover until the acorn squash is ready.
Putting it all together
- Once the acorn squash is soft, remove them from the oven. Flip each one over, and scoop some of the cooked acorn squash into the filling. Do not scrape too close to the skin or else they will fall apart easily!
- After you add the cooked acorn squash into the filling, add the chicken broth, and stir until all of the ingredients are combined.
- Scoop the filling into each acorn squash. Place the pan back in the oven and bake them again for 20 minutes at 350 degrees. Serve hot!
Notes
Helpful Tips
- Use a grapefruit spoon with serrated edges to scrape out the seeds from each acorn squash. (It works great!)
- Do not over bake the acorn squash! If the skin isn't firm enough, they will fall apart easily.
- You do not need to scrape out ALL of the acorn squash, just enough to add some to the filling. If you scrape out too much the skin will break apart.
- While the oven is pre-heating, place the acorn squash inside to warm up for about 10 minutes. This will make it much easier to cut!
- Cut the acorn squash starting at the stem. (The long way!) If you leave the stem on the bottom, they will not sit flat when you flip them over.
- Bake the acorn squash FACE DOWN. When you add the filling, they will bake FACE UP.
How to Store Leftovers
Leftovers can be stored in an air tight glass container for up to 5 days in the refrigerator. You can also freeze leftovers! To re-heat just bake in the oven at 350 degrees for about 10-15 minutes.Nutrition
Serving: 1gCalories: 287kcalCarbohydrates: 32gProtein: 17gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 51mgSodium: 606mgPotassium: 1145mgFiber: 5gSugar: 6gVitamin A: 888IUVitamin C: 31mgCalcium: 106mgIron: 3mg
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Michaela
This was SO easy to make! Loved it!
Jackie
This was my first time making acorn squash, and I loved it! This was such a yummy recipe!
Mariah Mandile
Aw I'm so glad!!
Melinda
WOW... that was a winner!!! It feels like a Thanksgiving stuffing for breakfast and definatley fall flavors. Marked the recipe as a keeper. Thank you!
Mariah Mandile
Oh so glad you liked it!! Thank you for sharing. (: