Stuffed Delicata Squash with Ground Beef

Stuffed Delicata Squash with Ground Beef, cranberries, pecans and green onion is a healthy, filling clean dinner recipe perfect for those looking for a nutritious meal! This easy recipe comes together quickly and is a great option for those following a paleo or whole30 diet.

Stuffed vegetables. Forever the rage!

I recently had a revelation that I could likely eat stuffed squash for dinner every single night during the fall and winter months and never get tired of it.

Just think of all the combinations and permutations one can come up with to create so many different meals out of stuffed squash! 

For starters, there are many varieties of winter squash, in addition to all sorts of proteins, grains, legumes, fruit, vegetables, herbs, leafy greens, cheese, nuts, seeds and more! 

Take, for instance, my Stuffed Acorn Squash with Ground Beef, Brussel Sprouts, and Kale, Spaghetti Squash Burrito Bowls, Turkey Stuffed Butternut Squash, Ground Turkey Stuffed Delicata Squash and my Stuffed Acorn Squash with Quinoa, Pears, and Pecans. 

So many possibilities!

There’s just so much pleasure to be had with stuffing winter squash with a variety of goofies if you ask me!

The Inspiration For This Recipe:

I’ve had delicata squash recipes on the brain since I posted my Maple Cinnamon Roasted Delicata Squash a few weeks ago. To me, it tastes like pure sugar mixed with adrenaline. 

Delicata squash is a naturally sweet winter squash that has a marvelously creamy texture. It is full of fiber, potassium, and complex carbohydrates, making it an amazing vegetable to balance out a high-protein meal. 

…Which is exactly what we’re doing here! This stuffed delicata squash recipe includes ground beef mixed sautéed up with onion, garlic, Italian seasoning, pecans and cranberries for a super simple, complete meal. 

How to Make Stuffed Delicata Squash with Ground Beef:

Begin by roasting the delicata squash. To do so, preheat the oven to 350 degrees F and trim the ends off each squash.

Cut them in half length-wise, drizzle with avocado oil and sprinkle with sea salt. Place the squash on a baking sheet cut-side down, then bake for 30 to 40 minutes, until the squash is nice and tender. You want to be able to scoop the flesh easily.

While the squash is roasting, prepare the ground beef stuffing mixture.

Heat the avocado oil in a large skillet over medium-high and add the chopped onion. Cook, stirring occasionally, until softened and fragrant, about 5 minutes. 

Place the ground beef on the hot skillet. Allow it to brown for 3 to 4 minutes before flipping it to the other side and browning for another 3 to 4 minutes.

Use a spatula to break up the meat into smaller pieces and mix it in with the onion. Add the garlic, sea salt and Italian seasoning and cook another 2 minutes.

Add the broth (or water) and cook at a full boil until much of the liquid burns off but the meat is still moist.

Stir in the pecans, dried cranberries and green onion.

Stuff the delicata squash with desired amount of round beef mixture and serve!

How Many People Does This Recipe Feed?:

If you follow it as written, the recipe serves 4. You can easily double the recipe to feed more individuals, or make more food for leftovers. I tend to err on the protein-rich side, so if you’re a big meat eater, consider doubling the amount of meat.

Recipe Adaptations:

• Make this an AIP recipe by omitting the pecans.
• Use ground turkey or chicken instead of ground beef. If using a leaner meat, consider adding an additional 1-2 tablespoons of avocado oil.
• Make this a Low-FODMAP recipe by omitting the onion and garlic and replacing with 1 tablespoon of cider vinegar 

May all thy squash be stuffed 😉

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Stuffed Delicata Squash with Ground Beef

Stuffed Delicata Squash with Ground Beef, cranberries, pecans, and green onion - paleo, whole30, yummy!

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Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

4 people

Ingredients

• ▢ 2 large delicata squash
• ▢ 2 Tbsp avocado oil
• ▢ 1 lb ground beef
• ▢ 1/2 yellow onion, finely chopped
• ▢ 3 cloves garlic, minced
• ▢ 1/3 cup chicken broth, or water
• ▢ 2 tsp Italian Seasoning
• ▢ 1/2 tsp sea salt, to taste
• ▢ 1/2 cup raw pecans, chopped
• ▢ 1/2 cup dried cranberries
• ▢ 4 stalks green onion, chopped

Instructions

• Begin by roasting the delicata squash. To do so, preheat the oven to 350 degrees F and trim the ends off each squash. Cut them in half length-wise, drizzle with avocado oil and sprinkle with sea salt. Place the squash on a baking sheet cut-side down, then bake for 30 to 40 minutes, until the squash is nice and tender. You want to be able to scoop the flesh easily.
• While the squash is roasting, prepare the ground beef stuffing mixture. Heat the avocado oil in a large skillet over medium-high and add the chopped onion. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.  Place the ground beef on the hot skillet. Allow it to brown for 3 to 4 minutes before flipping it to the other side and browning for another 3 to 4 minutes. Use a spatula to break up the meat into smaller pieces and mix it in with the onion.
• Add the garlic, sea salt and Italian seasoning and cook another 2 minutes. Add the broth (or water) and cook at a full boil until much of the liquid burns off but the meat is still moist. Stir in the pecans, dried cranberries and green onion.
• Stuff the delicata squash with desired amount of round beef mixture and serve!

Nutrition

Serving: 1of 4 - Calories: 506kcal - Carbohydrates: 23g - Protein: 26g - Fat: 30g - Fiber: 3g - Sugar: 8g

Course: Main Dishes

Cuisine: American

Keyword: dairy free, delicata squash, grain free, ground beef, healthy, healthy dinner, low-carb, paleo, whole30

Servings: 4 people

Calories: 506kcal

Author: Julia