Paleo Stuffed Acorn Squash is gonna make your whole kitchen smell like fall.
What Are the Best Veggies for Fall?
As autumn is upon us, the selection and quality of hard squashes available in the store or the farmers market is going bananas.
There’s no time like the present to pick one up and start rotating in some seasonal veggies.
Seriously, it may be time to start backing away from tomatoes, zucchini and other summer veggies for a bit! (Click here to get my free Fall Seasonal Produce Guide if you need ideas.)
The hard squash varieties are so delicious. I think if I had to pick some favorites, they’d be kabocha, delicata, butternut, and of course, acorn.
If you snag an acorn squash or two, make this Paleo Stuffed Acorn Squash recipe.
What Are the Ingredients In This Stuffed Squash?
This Paleo Stuffed Acorn Squash is a similar concept to the Stuffed Delicata Squash that I blogged in 2011 (srsly, no judgment on that horrible photo, okay?), but the flavor profile is totally different.
I packed a bunch of classic fall flavors in this recipe:
The aromatic fennel, sweetness from the apple and onion, smoky bacon, and herbaceous rosemary and gonna have you peeking outside for falling leaves and pumpkins.
If you use ground beef, opt for grass-fed and organic if you can. You can also swap in ground pork or chicken. The flavors will all work perfectly in this Paleo Stuffed Acorn Squash.
This Paleo Stuffed Acorn Squash recipe is super easy to double so you end up with leftovers for the week ahead. Work smarter, not harder!
How I Make This Paleo Stuffed Acorn Squash
Overall, it’s pretty simple to make this Paleo Stuffed Acorn Squash.
I cut the squash, and get it into the oven. While it’s roasting, I prep the filling by rendering the bacon, then sautéing the apple and onion in the bacon fat.
From there, I cook the ground beef and add the herbs. Once that’s done and the squash is cooked through, I fill the squash boats.
And then it’s time to eat these yummy Paleo Stuffed Acorn Squash.
More Fall Squash Recipes
For more squash inspiration, check out these recipes:
- Roasted Butternut Squash Soup
- Pulled Pork Stuffed Delicata Squash
- Curried Kabocha Squash Soup
- Stuffed Delicata Squash
- Chicken Florentine Spaghetti Squash
Paleo Stuffed Acorn Squash (Gluten-Free, Whole30)
Paleo Stuffed Acorn Squash has all the flavors of fall. Sweet apple, savory sausage, and lots of delicious herbs...it takes kind of like stuffing! It's paleo, gluten-free, and whole30 friendly. Get the recipe now!
- 1 acorn squash large
- 1 lb ground beef grass-fed if possible
- 1 onion medium, diced
- 1 apple any variety, cored and diced
- 6 slices bacon sliced
- 1 tbsp fresh rosemary chopped (or 1 tsp dried rosemary)
- 2 tsp dried thyme
- 2 tsp fennel seeds
- 1 tsp ground sage
- 1 tsp black pepper
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1/4 tsp nutmeg
Preheat oven to 375ºF. Line a baking sheet or dish with foil or parchment paper.
Cut the squash in half and scoop the seeds out. Place on the baking sheet and roast until the flesh is tender, approximately 45 minutes. Remove and allow to cool to the touch. **While the squash is baking, prepare the stuffing. Hint: You can always do this step ahead of time.
In a large skillet over medium heat, brown the bacon. Add the onion and cook for 5-10 minutes until softened and translucent. Add the apples and cook for another 5-10 minutes. Remove the bacon / onion / apple mixture to a large bowl.
In the same skillet over medium-high heat, brown the ground beef. (Note: If the beef has yielded a lot of fat and is not grass-fed, you may want to drain it before adding the spices and herbs). Add all spices and herbs: rosemary, thyme, fennel seeds, sage, pepper, cinnamon, salt and nutmeg. Pour the ground beef into the same large bowl. Stir to combine.
When the squash is cool to the touch, use a spoon to scoop out some of the flesh and mix into the beef. Use a spoon to fill the squash boats with the beef mixture.
Return the squash to the oven and bake another 15 minutes until everything is heated through.
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