Stuffed Acorn Squash with Ground Beef, Brussels Sprouts, and Kale Recipe

An evening meal that is not only highly nutritional but also ideal for any weeknight setting!

– 2 acorn squash – 2 Tbsp avocado oil divided – 1/2 yellow onion diced* – 2 cups brussels sprouts sliced in half* – 3 cloves garlic minced* – 1 lb grass-fed ground beef – 1 Tbsp dried oregano – 2 tsp dried parsley – 1/2 tsp ground nutmeg – 1 tsp sea salt to taste – 1 small head kale chopped



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Heat the oven to 400°F. Cut the tip and tail of acorn squashes, slice in half, and scoop out the insides. 

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Sprinkle sea salt and a little oil on the meat. Bake squash cut-side down on a large baking sheet for 50–60 minutes until fork-tender.

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Make the ground beef filling while the acorn squash roasts. Heat 1 tablespoon avocado oil in a large skillet on medium. 

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Sauté the onion for 5–8 minutes, stirring periodically, until very tender.Cover and simmer brussels sprouts and garlic for 4 minutes, stirring periodically.

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Move vegetables to one side of the skillet and add ground beef. Mix it into the skillet after 2–3 minutes of browning. Add oregano through kale, cover, and wilt for 5 minutes. 

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Put acorn squash halves on plates and fill with meat stuffing. Serve with your favourite side and enjoy.

Also See

Paleo Swedish Meatballs Recipe