By Directions
Preheat the oven to 375 degrees.
Cut the squash in half and scoop out the seeds in the middle.
Drizzle with melted coconut oil over each half of the acorn squash (the inside flesh part is where you want the oil)
Sprinkle with a bit of salt and pepper and roast for approximately 35-55 minutes (depending on the size of your squash) you want it to be fork tender by the time it is done. Check on it after 35 minutes then go up from there in time if needed.
While the squash is roasting, go ahead and start making the beef filling.
In a skillet heat the coconut oil over medium heat.
When it is good and hot add the diced shallots and saute until translucent.
Add in the ground beef and brown over medium heat. While the beef is browning, go ahead and throw in the garlic, carrots, celery, sage and salt and pepper and let the veggies soften while the beef browns.
When the squash is done roasting, divide the beef into the two halves of squash and stick back in the oven for about 10 minutes to "marry" the flavors and let the squash and beef get to the same temperature.
Serve hot and Enjoy!
This is a delicious gourmet dinner to have on a night when you have a little more time to spend making dinner.
This could also be doubled to make extra for lunch or dinner the next night!
Ingredients
1 Acorn Squash
1 tsp coconut oil
dash of salt and pepper
Filling:
1 tsp coconut oil
1 diced shallot
2 cloves of garlic diced
1/2 cup diced celery
4 carrots diced
1/2 pound of ground beef (93% lean is best, or at least 90/10)
1 tbsp diced fresh sage or 2 tsp of dried sage
1/2 tsp salt
1/4 tsp pepper
