Salvere Recipe: Stuffed Acorn Squash

by Salvere Health and Fitness

Lets revisit this winter squash in another form — Roasted and stuffed instead of roasted and pureed. While acorn squash may be a pain to peel and roast, its quite delicious and versatile when cut in half and roasted in the skin. Acorn squash is filled with vitamins, minerals and fiber. Enjoy!

Stuffed Acorn Squash

stuffed acorn squash

2 medium acorn squash
1 tbsp ghee or butter
1 medium onion, finely chopped
1 large jalapeño pepper, seeded and finely chopped
2 cloves garlic, minced
1/2 green bell pepper, chopped
1 celery rib, chopped
750g (1.65lb) grass-fed ground beef
1 tsp sea salt
1 tsp freshly cracked black pepper
1 tsp garam masala
1/2 tsp ground Ceylon cinnamon
1/2 tsp ground turmeric
1/4 cup tahini paste
1/4 cup water
3 cups baby spinach leaves

Preheat oven to 375. Cut squash in half, scoop out seeds and place on baking sheet face side up. Drizzle squash halves with olive oil, salt and pepper. Cook squash uncovered for 25-30 minutes or until easily pierced with a fork. Remove from oven and set aside.

Melt butter or ghee in a large skillet over medium heat. Add onion, garlic, jalapeno, bell pepper and celery and cook until soft (about 3 minutes). Add the ground beef and spices. Cook until brown. Add tahini, water and spinach. Cook until spinach is wilted and stirred.

Spoon beef mixture into each squash half. EAT!!!

by Lisa Martin, owner and personal trainer at Salvere Health and Fitness. If you’d like to contact Lisa, email her at or call her at (410) 707-0055.

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