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Stuffed Acorn Squash with Ground Beef, Brussels Sprouts, and Kale - a clean, nutritious dinner recipe that's paleo, low-carb, and whole30 | TheRoastedRoot.net #glutenfree
Stuffed Acorn Squash with Ground Beef, Brussels Sprouts, and Kale
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Course: Main Course
Keyword: gluten free, keto, low-carb, paleo, primal, whole30
Servings: 4 to 6 people
Author: Julia
  • 2 or 3 acorn squash
  • 2 Tbsp avocado oil divided
  • 1/2 yellow onion diced*
  • 2 cups brussels sprouts sliced in half*
  • 3 cloves garlic minced*
  • 1 lb grass-fed ground beef
  • 1 Tbsp dried oregano
  • 2 tsp dried parsley
  • 1/2 tsp ground nutmeg
  • 1 tsp sea salt to taste
  • 1 small head kale chopped
  1. Preheat the oven to 400 degrees F. Chop the tip and tail off of the acorn squashes, slice in half, and scoop out the insides. Drizzle the flesh with a small amount of oil and sprinkle with sea salt. Place squash cut-side down on a large baking sheet and bake 50 to 60 minutes, until very tender when poked with a fork.

  2. While the acorn squash is roasting, prepare the ground beef filling. Add 1 Tablespoon avocado oil to a large skillet and heat to medium. Add the onion and saute, stirring occasionally, until onion is very soft, about 5 to 8 minutes. 

  3. Add the brussels sprouts and garlic, cover, and cook 4 minutes, stirring occasionally.

  4. Scoot the vegetables off to one side of the skillet and add the ground beef. Allow it to brown 2 to 3 minutes, then mix it into the rest of the skillet. Add the remaining ingredients (oregano through kale), cover, and cook until kale has wilted, about 5 minutes. 

  5. Place acorn squash halves on plates and stuff with desired amount of the beef stuffing mixture. Serve with your favorite side dish and enjoy.

Recipe Notes

*omit the onion, brussels sprouts, and garlic to make Low-FODMAP - you can replace them with other vegetables, like carrot and broccoli, if you'd like.