Grass-Fed Beef & Veggie Stuffed Acorn Squash

Grass-Fed Beef & Veggie Stuffed Acorn Squash

Adapted From: Eat Your Way Clean.

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Grass-Fed Beef & Veggie Stuffed Acorn Squash
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Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375
  2. Halve and seed acorn squash
  3. Drizzle exposed squash with olive oil and a pinch of salt
  4. Roast squash for 45 minutes or until soft
  5. Cut beets from greens, reserving greens. Boil beets for 30 minutes until tender.
  6. Run under cold water to rub off outer peel.
  7. Brown beef in pan over medium heat on stove- about 5-7 minutes. Put beef in bowl and set aside
  8. Dice shallot
  9. Using pan used to brown beef, saute shallots on medium low for 3-5 minutes until lightly browned and translucent
  10. Slice celery and add to shallots. Add a dash of water- about 1 tbsp worth. Stir and let simmer for about 2-3 minutes.
  11. Meanwhile, coarsely chop beet greens and dandelions and add to mix. Chop cooled beets into 1/4 inch to 1/2 inch cubes
  12. Add beets and mixed greens along with another splash of water to pan.
  13. Add salt and Stir until greens are wilted, about 3 minutes
  14. Stir in beef until evenly combine and remove from heat.
  15. Stuff squash with beet mixture
  16. Can prepare ahead of time up until this point
  17. Roast stuffed squash for 20 minutes
  18. Serve and enjoy!
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