Grass-Fed Beef & Veggie Stuffed Acorn Squash
Ingredients
- beet with attached greens, 1, or carrots as an alternative root
- kale 2 handfuls
- shallot 1 clove
- lb grass fed ground beef 1/2(also good with portabellos for a vegan version- if using portabellos, use a drizzle of oil in the pan when browning)
- celery 2 stalks, or vegetable of your choice
- acorn squash 1
- olive oil drizzle
- pinch of salt and 1/4 tsp
Instructions
- Preheat oven to 375
- Halve and seed acorn squash
- Drizzle exposed squash with olive oil and a pinch of salt
- Roast squash for 45 minutes or until soft
- Cut beets from greens, reserving greens. Boil beets for 30 minutes until tender.
- Run under cold water to rub off outer peel.
- Brown beef in pan over medium heat on stove- about 5-7 minutes. Put beef in bowl and set aside
- Dice shallot
- Using pan used to brown beef, saute shallots on medium low for 3-5 minutes until lightly browned and translucent
- Slice celery and add to shallots. Add a dash of water- about 1 tbsp worth. Stir and let simmer for about 2-3 minutes.
- Meanwhile, coarsely chop beet greens and dandelions and add to mix. Chop cooled beets into 1/4 inch to 1/2 inch cubes
- Add beets and mixed greens along with another splash of water to pan.
- Add salt and Stir until greens are wilted, about 3 minutes
- Stir in beef until evenly combine and remove from heat.
- Stuff squash with beet mixture
- Can prepare ahead of time up until this point
- Roast stuffed squash for 20 minutes
- Serve and enjoy!
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