at this time last year i was a pregnant person in hiding. wedged into my puffy vest and strategically draped with a scarf- no one knew my little secret! but the squash. the squash knew. squash was making me sick. it haunted me. i could hardly stand the sight of it. the smell was worse. if you had told me then that i would be eating squash right now i would've gagged. but here i am, squashing it up!
no really, i am squash-smitten. i have been roasting squash night after night. it doesn't get old. cut them open (ask your strong husband for help) throw them in a pan and dinner is already started! i am reveling in my new-found friend of a vegetable. on friday night, we ate one of my favorite squashy recipes so far: yummy savory goodness stuffed into the heart of a silky sweet acorn squash, and topped with cilantro! you have to, guys. you just have to.
stuffed acorn squash
2 acorn squash
1 lb. ground beef (we just got a bunch of grass-fed for our freezer!)
1-2 tsp. a mix of sausage-like seasonings.. i used parsley, sage, thyme, nutmeg, cloves
3 T. coconut oil or butter
salt and pepper to taste
1/4 cup red onion, chopped
1/4 cup red bell pepper, chopped
2 cloves garlic, minced
handful fresh cilantro, torn for topping
1. preheat oven to 400. cut squash in half and use an ice cream scoop to remove seeds. place halves, cut-side down, in a glass baking dish. put about 1/2 inch of water in bottom of the pan to prevent bottoms from burning. roast for 1 hour.
2. while squash roasts, sauté onion and peppers, then brown the ground beef in the same pan. add herbs and garlic as you go. keep warm until ready to fill the squashes.
3. after one hour, remove squash from oven. add a dollop of coconut oil or butter to each half. mound the stuffing into the 4 halves, top with fresh cilantro, and dig in.
yummmm. i cannot wait to make this again!
another squarshy idea coming soon.. you should get excited now. it's gonna be good.