Low Carb Beef Stuffed Acorn Squash Boats
Roasted acorn squash filled with seasoned ground beef, spinach and melted cheese. 30g protein — 55 minutes, serves 4.
Equipment
- Large Baking Sheet
- Large Skillet
- Wooden spoon
- Sharp knife
Ingredients
- 2 medium acorn squash halved and seeds scooped out
- 500 g lean ground beef about 1.1 lb
- 1 tbsp olive oil
- 1 medium onion finely diced
- 3 garlic cloves minced
- 2 cups fresh spinach roughly chopped
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chilli flakes
- 1 tsp coarse sea salt
- 1/2 tsp black pepper freshly ground
- 1/2 cup shredded mozzarella or cheddar cheese
- 2 tbsp fresh parsley chopped, to serve
Instructions
- Heat the oven to 200°C (400°F). Brush the cut sides of the squash halves with half the olive oil, season with a pinch of salt and pepper, and place them cut-side down on a baking sheet.
- Roast the squash for 30–35 minutes, until the flesh is tender when pierced with a knife. Leave the oven on.
- While the squash roasts, heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and cook for 3–4 minutes until softened.
- Add the garlic and cook for 30 seconds, then add the ground beef. Break it up with a wooden spoon and cook for 6–8 minutes until browned all over.
- Stir in the smoked paprika, cumin, oregano, chilli flakes, salt and pepper, then add the spinach and cook for 2 minutes until wilted. Taste and adjust the seasoning.
- Turn the squash halves cut-side up and scoop out a little flesh from the centre of each to make room, mixing the scooped flesh into the beef.
- Spoon the beef filling into the squash boats, top with the shredded cheese, and return to the oven for 8–10 minutes until the cheese is melted and bubbling.
- Sprinkle with fresh parsley and serve hot, one boat per person.
Notes
Roast squash cut-side down so it steams tender. Trim the base flat so the boats sit steady. Keeps 3 days refrigerated; reheat in the oven.