When I think of fall, I think of the season as a transitional period from smoothies, salads and bathing suits to warm, snuggly clothes and hearty, delicious meals.
However, because most of the meals we consume during this season (ex. thanksgiving) are very heavy and unhealthy, I used to struggle with feeling good – mentally and physically during this time.
A few years ago, I decided to make it my goal to make healthy, hearty and wholesome meals so I can feel good during this season. So, my gut didn’t cause me pain, and so my body wouldn’t swell up!
Healthy and hearty in the same sentence? How?
This stuffed acorn squash recipe will explain it all in your first bite.
Stuffed Acorn Squash
- Acorn Squash
- Grass-fed Ground Beef
- Organic Mushrooms
- 15 oz Can of Organic Pinto Beans
- Organic Tomato
- Organic Sweet Potato
- Goat Cheese
- Faje Yogurt
- Seasonings: Himalyan Salt, Paprika, Chili Powder
- Preheat oven to 450 degrees, dice up organic sweet potato and season with Himalayan salt and paprika. Roast for 30-40 minutes stirring occasionally.
- Bring down heat to 425 degrees once sweet potato is cooked, place the entire acorn squash in the oven and roast for 35-40 minutes
- While the acorn squash is roasting, cook the grass-fed beef on the stove top. Season with chili powder and Himalayan salt. Chop beef into tiny pieces.
- Once the grass-fed ground beef is brown on the outsides and red in the middle, rinse pinto beans thoroughly in water and then add beans to the same pan as the ground beef.
- Add diced mushrooms and diced tomatoes to the same pan.
- After 5-7 minutes or stirring, once the mushroom are brown, add in diced sweet potato.
- Let simmer all together for another 5 minutes, stirring occasionally.
- Remove the acorn squash, and slice them in half. Take out seeds and “guts”.
- Stuff acorn squash with ground beef mix.
- Top with faje yogurt
- Sprinkle paprika on top and serve
Check out my other fall recipes here, here, and here.