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Stuffed Winter Squash

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  • Author: Jaime Hartman
  • Total Time: 1 hour 5 mins
  • Yield: 4 1x


Winter squash makes a great vessel for a mixture of ground meat and vegetables.


  • 2 winter squashes such as red kuri, kabocha, carnival, or acorn
  • 1 tablespoon coconut oil
  • 1 small onion, chopped
  • 1 clove of garlic, finely chopped
  • 1 pound of ground beef (preferably grass fed)
  • 1 cup spinach, washed and roughly chopped
  • salt and pepper to taste
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dired thyme


  1. Preheat oven to 350 degrees.
  2. Cut squashes in half and scoop out seeds. Place on baking sheet, cut side up, and roast in oven for 45 minutes or until flesh is very soft.
  3. Melt coconut oil in skillet over medium heat and cook onions until slightly soft (about 5 minutes).
  4. Add garlic and cook until fragrant (about 1 minute).
  5. Add ground beef and cook until no longer pink. Add spinach and cook until spinach is wilted (just a minute or two will be enough).
  6. Add salt and pepper to taste and herbs.
  7. Remove squash from oven and divide meat and vegetable between four squash halves.
  8. Return to oven and allow to roast for about 10 minutes so that flavors can blend together. Remove and allow to cool for 5 minutes before serving.
  • Prep Time: 5 mins
  • Cook Time: 1 hour
  • Category: Main