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–+ servings

Stuffed Acorn Squash w Cranberry Sauce

This delicious roasted acorn squash recipe is stuffed with all your favorite fall ingredients! These are AIP, Paleo & Top 8 friendly.
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Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Servings 4 people
Calories 598 kcal

Ingredients
  

Stuffed Acorn Squash

  • 2 acorn squash
  • 1 lb bison (or beef)
  • ⅓ cup shredded carrot
  • 2 cups spinach
  • 4 cloves garlic, crushed
  • ¼ cup green onion
  • 1 tablespoon olive oil
  • 1 teaspoon parsley
  • 1 teaspoon marjoram
  • 1 teaspoon oregano
  • ½ teaspoon thyme
  • ½ teaspoon salt

Cranberry Sauce

  • 12 oz cranberries
  • ¾ cup maple syrup
  • ⅓ cup water
  • ¼ cup orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon turmeric

Instructions
 

  • Preheat oven to 400F.
  • Cut squash in half and scoop out seeds. Brush the inside cavity of each half with olive oil and salt to taste. Bake skin side down for 45-60 minutes.
  • While squash is roasting, wash the cranberries and discard any soft ones. In a large saucepan add the water, maple syrup, orange juice, zest, salt, cinnamon, ginger and turmeric. Bring to a boil then reduce to a steady simmer for 5 minutes.
  • Add the cranberries and simmer for an additional 12-15 minutes. The cranberries will burst and thicken the sauce.
  • Remove the sauce from heat and mash with a fork or spoon. Transfer to a storage container with a tight lid. Chill in the refrigerator for 30+ minutes before serving.
  • When squash is 15 minutes out from being done, heat 1 tablespoon olive oil over medium-high in a large skillet.
  • Add ground beef and brown for 3 minutes, stirring occasionally.
  • Add carrot and seasonings, cook for another 5 minutes.
  • Add garlic and saute until fragrant (~30 seconds) then add spinach and green onion. Cook until spinach is wilted (~2-3 minutes.)
  • When squash is done roasting, stuff with meat ingredients and top with cranberry sauce.

Notes

  • Bison and beef are interchangeable in this recipe.
  • When picking out an acorn squash, get one that is mostly green or white with only a little bit of orange.
  • The cranberries will burst and perfectly thicken the sauce while cooking.
  • Make sure to not overcook the sauce (12-15 min max) otherwise it will not set correctly.
  • Chill the sauce before serving for at least 30 minutes.

Nutrition

Serving: 1gCalories: 598kcalCarbohydrates: 79gProtein: 24gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 79mgSodium: 692mgPotassium: 1496mgFiber: 8gSugar: 42gVitamin A: 4152IUVitamin C: 52mgCalcium: 203mgIron: 6mg
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