Makes 2 servings!
- 1 acorn squash
- 1 pound grass-fed, organic ground beef (ground turkey would work, too)
- 1 chopped onion
- 1 finely-chopped apple
- 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
- Preheat the oven to ~400 degrees.
- Cut the acorn squash in half, and scoop out the seeds and strings.
- 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.
Original recipe from Whole 30 can be found here!