I love walking into the market and seeing the loads of squash right now. Since the weather is so erratic lately, it’s one of the few markers of fall to me. I also love how squash pretty much lasts forever (or at least for many weeks), so I am not in a fury to cook it before it goes bad. As usual, in an attempt to clear out my fridge and make room for the current week’s CSA, I diced up tons of veggies and added it to this dish. It was such a great way to add a variety of veggies to our diets. This was the perfect squash to stuff with meat too, as it isn’t as sweet as many of its counterparts.
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1/2 red bell pepper, diced
4 cloves garlic, crushed
1 zucchini, diced
2 lbs. grass-fed ground beef
2 tablespoons tomato paste
1 tablespoon cumin
2 teaspoons oregano
1 teaspoon salt
1 teaspoon black pepper
2-3 acorn squash
1 tablespoon ghee
- Preheat oven to 375. I then place the whole squash (because it is so freakin difficult to cut through raw) in a oven-safe casserole dish. I add 1 cup of water to the dish. I cook for 30 minutes. I let it cool, I then cut it in half lengthwise (from stem to end) & remove the seeds.
- While the squash is baking & cooling, I make the filling.
- Mix the ground beef with the tomato paste, salt, pepper, cumin and oregano.
- Saute onions in 1 tablespoon of ghee until translucent.
- Then add the rest of the veggies to the pan and saute for an additional 5 minutes or so., Then add the meat, and saute until the meat is browned and mixed with the veggies.
- Now, fill the cavities of the squash with the meat mixture. Place the stuffed acorn squash back into the oven. Bake for another 30 minutes or until tender.