Roasted & Stuffed Acorn Squash
How about a sweet and savory autumn squash recipe?
I love the cozy fall feelings I get when squashes are roasting in the oven. Even better is eating squashes stuffed with colorful, tasty ingredients. The molasses and cinnamon really add that sweet holiday flavor. And there’s bacon, of course. I can’t tell you how yummy and comforting this stuffed squash really is! You just have to try it for yourself.
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Back to this squash awesomeness. Here is what you will need to make it happen.
What You Need
maple syrup (optional)
- 2 acorn squash, halved and seeds removed
- 3 slices bacon
- 1 yellow onion, chopped
- 1 pear, chopped
- 1 pound ground beef
- 1 tsp cinnamon
- 3/4 tsp sea salt
- 1 tbsp molasses
- 6 oz arugula
- maple syrup (optional)
- Preheat oven to 400 degrees F.
- Place the acorn squash halves face-up on an oiled pan. Drizzle with coconut oil and sprinkle with a pinch of sea salt.
- Roast the squash in the oven for 40 minutes.
- Cook the bacon in a skillet. Set the bacon aside.
- Add the onion and pear to the skillet with the bacon fat. Cook until soft, stirring.
- Stir in the cinnamon.
- Add the ground beef and sea salt.
- Cook until the meat is no longer pink.
- Add the molasses and arugula.
- Once the squash is done roasting, scoop out some of the inside and add it to the skillet. Stir.
- Add the filling to the squash halves, top with crumbled bacon, and a drizzle of maple syrup. Enjoy!
Oh, this stuffed squash thing is DELICIOUS! Sharing fun, easy, and affordable meals with you makes me incredibly happy. By the way, I love when you tag me on Instagram when you make one of my recipes. It truly makes my day!