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Grass-Fed Beef & Veggie Stuffed Acorn Squash

Grass-Fed Beef & Veggie Stuffed Acorn Squash

stuffed acorn squash

Grass-Fed Beef & Veggie Stuffed Acorn Squash

Ingredients
  

  • beet with attached greens, 1, or carrots as an alternative root
  • kale 2 handfuls
  • shallot 1 clove
  • lb grass fed ground beef 1/2(also good with portabellos for a vegan version- if using portabellos, use a drizzle of oil in the pan when browning)
  • celery 2 stalks, or vegetable of your choice
  • acorn squash 1
  • olive oil drizzle
  • pinch of salt and 1/4 tsp

Instructions
 

  • Preheat oven to 375
  • Halve and seed acorn squash
  • Drizzle exposed squash with olive oil and a pinch of salt
  • Roast squash for 45 minutes or until soft
  • Cut beets from greens, reserving greens. Boil beets for 30 minutes until tender.
  • Run under cold water to rub off outer peel.
  • Brown beef in pan over medium heat on stove- about 5-7 minutes. Put beef in bowl and set aside
  • Dice shallot
  • Using pan used to brown beef, saute shallots on medium low for 3-5 minutes until lightly browned and translucent
  • Slice celery and add to shallots. Add a dash of water- about 1 tbsp worth. Stir and let simmer for about 2-3 minutes.
  • Meanwhile, coarsely chop beet greens and dandelions and add to mix. Chop cooled beets into 1/4 inch to 1/2 inch cubes
  • Add beets and mixed greens along with another splash of water to pan.
  • Add salt and Stir until greens are wilted, about 3 minutes
  • Stir in beef until evenly combine and remove from heat.
  • Stuff squash with beet mixture
  • Can prepare ahead of time up until this point
  • Roast stuffed squash for 20 minutes
  • Serve and enjoy!
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