We created this STM recipe with some serious inspiration from our new friends at SweetCheeks HQ. (“Serious inspiration” means we really liked their recipe but didn’t have all the ingredients on hand when we were hungry). The “Cheeks” are Alyssa and Shirley, who have a stated mission, “To help you create colorful, delicious and nutritious foods, show you fitness is exciting and fun, be mindful of the Earth and inspire you to actively participate in your own well-being!” We’re always on the lookout for new recipe sites to share with our readers, and while not everything on the Cheeks’ site is Whole30 approved, there was too much good stuff to keep it from you.
Melissa and I aim to be aware of the concept of “seasonal eating”, which is pretty darn similar to “local eating”, since what’s local is in season (unless it’s grown inside). So, when a good looking recipe including good “fall food” like squash, apples and cranberries comes along, we jump on it. I was born in September, so I figure it’s totally natural to love fall stuff: pumpkin, apples, cranberries, maple syrup. Mmm, maple syrup…
Sorry, I got distracted. On to the cooking. You can find Sweet Cheek’s original recipe here, but we used so many substitutes that we’re posting our version.
Steal This Meal: Stuffed Sweet Acorn Squash
Ingredients (serves 2)
- 1 acorn squash
- 1 pound grass-fed, organic ground beef (ground turkey would work, too)
- 1 chopped onion
- 1 finely-chopped apple (we used a Braeburn, but find something local-ish)
- ½ cup chopped cranberries (fresh, not dried)
- ¼ cup chopped pecans
- 1 tsp thyme
- 1 tsp oregano
- ½ tsp sage
- unrefined coconut oil
- salt, pepper
These reminded us of good Thanksgiving food. Even though it was made with beef, it was reminiscent of Thanksgiving turkey with the herbs. We’ll actually try this with ground turkey again at some point.
- Preheat the oven to ~400 degrees.
- Cut the acorn squash in half, and scoop out the seeds and any stringy stuff.
- Place the squash cut side up in a large baking pan, and put a tablespoon of water into each “cup”, and pour ¼ cup of water into the bottom of the pan.
- Loosely “tent” the pan with aluminum foil, and bake for 30-35 minutes.
- While squash is baking, chop the onion, apple, pecans and cranberries.
- Saute the beef and onion in a little coconut oil for 2-3 minutes, then add pecans, cranberries, and herbs. Add salt and pepper. Do not completely cook this mixture.
- Pull squash out of the oven, spoon the mixture into the “cups” (heaped to overflowing is okay).
- Bake uncovered for another 15-20 minutes.
We added a simple arugula and watercress salad with lemon-basil vinaigrette, but any green veggie would do as a side.
Got a delicious, simple list of ingredients for our next Friday recipe feature? Send your Steal This Meal entry (along with photos and YOUR Whole30-inspired story!) to firstname.lastname@example.org. And if you’re looking for more delicious recipe ideas from Whole9 and our readers, just select “Recipes” from the category list on our sidebar… and head over to the SweetCheeks HQ site and give some of their delicious Paleo recipes a whirl.
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