Looks good, right? Right.
In the interest of full disclosure…. this is a bit of a cheater recipe for me. As in, it’s not entirely new. I was in the mood for sausage stuffed acorn squash, but didn’t have any sausage. So I decided to stuff it with Moroccan beef instead. It was a pretty good idea.
Here’s what you need:
- 2 acorn squash
- 4 Tbsp. butter, coconut oil or ghee (divided)
- salt & pepper to taste (for the squash)
- 1 small onion, diced
- 4 carrots, peeled & diced
- 1 small head of cauliflower, chopped into small-ish pieces
- 2 lbs. ground beef
- 2 heaping Tbsp. each of ground cumin, curry powder, chili powder
- 1 heaping Tbsp. each of all spice and black pepper
- 1 heaping tsp. of cinnamon
- 1 tsp. sea salt
- 1 cup of raisins
- sour cream (optional)
Here’s what you do:
- Pre heat oven to 400. Cut squash in half length wise and scoop out the seeds. Sprinkle with salt and pepper to taste.
- 2. Use 1 Tbsp. of butter and cut into 4 squares. Place 1 square in each half of squash. Roast for 60 minutes (or until done) and remove from the oven.
- While squash is roasting, melt the coconut oil in a skillet over medium heat.
- Add the chopped onions and carrots and saute until they start to soften.
- Add the ground beef and stir everything around for about 5-10 minutes.
- As the ground beef begins to brown, add the cauliflower.
- Continue to stir around every so often.
- Mix the seasonings together and set aside.
- When the beef is browned and the veggies are soft, add the seasonings and stir to evenly distribute.
- Add the raisins, turn the heat to low, and let everything sit for a few minutes to give the spices a chance to mingle and the raisins a chance to plump.
- Divide the stuffing among the 4 halves– the stuffing should be mounded.
- We like to eat it topped with sour cream.
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Shared at: Fat Tuesday