Stuffed Acorn Squash (GF, dairy free)
Perfect for Fall and Winter (but delicious any time of year), this easy stuffed acorn squash will keep you satisfied without feeling stuffed yourself!
Stuffed Acorn Squash (serves 4)
- 2 acorn squash (each cut in half)
- 1 tbsp olive oil
- Salt & Pepper
- 1lb ground meat of choice (lamb is our fave and is yummy!)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 2 cups (already cooked) quinoa OR brown rice
- 1/4 cup tahini
- 1 lemon squeezed
- 4 tbsp water
- Salt, pepper, garlic powder to taste
- (optional: make this Keto/Paleo by using cauliflower rice)
Preheat oven to 425. Begin to cook rice or quinoa in a pot on stove (**see below for faster cooking tip). Cut squashes in half and remove seeds from middle. Drizzle the inside of each halves with olive oil. Cover cookie sheet with parchment paper and put squash face up in oven for 25-30 mins (or until tender). While roasting, brown meat on medium-high heat. When browned, drain excess fat, then add salt, pepper, cinnamon and allspice and stir. Make tahini dressing by adding all ingredients into mason jar or measuring cup and shake jar or stir well to incorporate (should be watery, not thick). Add cooked rice or quinoa to meat and mix. Spoon generous helpings in each squash, then drizzle that tahini dressing over it!! Happy eating!
**Seeds of Change quinoa & brown rice packs from Costco (90 secs in micro) are awesome when you are in a pinch and don't want to wait 35 minutes for your brown rice to cook!!