Too many people are intimidated when it comes to cooking acorn squash. These squash are very versatile and simple to use. Perhaps, the hardest part is cutting them in half. You’ll need a sharp knife. You can pop the squash in the microwave for 3 minutes and check it is not too hot before you cut it in half. If you have a small ice cream scoop, you can use this to quickly remove the seeds and unwanted pulp.
There is just something about cooking with squash that brings a sense of connection back to our roots before grocery stores and fast-food restaurants were on every corner. Plus, an acorn squash can be stored at room temperature and last one to two months without the need for any preservatives.
Ingredients
Directions
- Preheat the oven to 350ºF (176ºC) and line a baking sheet with parchment paper.
- Rub the oil on the cut sides of the squash. Place the squash cut sides down on the prepared baking sheet and bake for about 30 to 35 minutes or until just tender.
- Meanwhile, heat a large pan over medium-high heat. Add the beef to the pan, breaking it up with a wooden spoon as it cooks. Once it is cooked through and no longer pink, drain any excess drippings from the pan.
- To the browned beef add the onion, garlic and ginger and cook for 3 to 5 minutes until the onion begins to soften. Add in the turmeric, salt and cinnamon and stir to combine. Add the kale to the beef mixture and stir until the kale begins to wilt. Stir in the coconut milk. Season with additional salt if needed.
- Turn the squash cut side up and fill the beef mixture. Return to the oven and continue to bake for an additional 10 minutes.
- Divide between plates and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is equal to half of a filled acorn squash.
More Flavor: Add lemon or lime juice, red pepper flakes, chili powder or coriander to the beef mixture.
Additional Toppings: Top with cilantro or parsley.
No Acorn Squash Use a different variety of squash or a sweet potato.
Nutrition
| Amount per serving | |
| Calories | 375 |
| Fat | 18g |
| Saturated | 10g |
| Trans | 1g |
| Polyunsaturated | 1g |
| Monounsaturated | 6g |
| Carbs | 29g |
| Fiber | 5g |
| Sugar | 3g |
| Protein | 26g |
| Cholesterol | 74mg |
| Sodium | 687mg |
| Potassium | 1294mg |
| Vitamin A | 1313IU |
| Vitamin C | 34mg |
| Calcium | 131mg |
| Iron | 7mg |
| Vitamin D | 3IU |
| Vitamin E | 1mg |
| Vitamin K | 43μg |
| Thiamine | 0.4mg |
| Riboflavin | 0.2mg |
| Niacin | 7mg |
| Vitamin B6 | 0.8mg |
| Folate | 51μg |
| Vitamin B12 | 2.5μg |
| Phosphorous | 302mg |
| Magnesium | 101mg |
| Zinc | 6mg |
| Selenium | 20μg |
