Stuffed acorn squash

I used to always hate cooking with other people. If anyone asked if I needed help, I would always so no. Except if my mom offered, I'd always make her cut the raw chicken because no matter how many times I've worked with raw meat, it still grosses me out. But the last two months I've been having cooking nights with a friend of mine and it's SO much fun! She shares the same passion for cooking that I do and she knows what she's doing, so that's probably why I enjoy it so much. I admit I can be pretty controlling in the kitchen ö (that's supposed to be a surprise smiley face...). We were g-chatting while both at work, trying to figure out what to make and I kept throwing ideas out there. This month we cooked at my house, and when she arrived I had decided on something totally different than anything we had discussed. Luckily they turned out delicious, so it made up for me changing my mind constantly (I hope it did at least!).

This dish is the epitome of fall. Even though we've had like one day of fall weather here in San Diego, I wanted to provide a fall dish for everyone who lives in places where there's actually seasons. The dish made four servings, so I reheated the leftovers for lunch that week and it surprisingly reheated pretty well! The presentation on these is great, so it's a perfect dinner party dish or date night dish. Or if you want to impress your co-workers, it'll definitely do so. I can confirm because when I was heating up the squash at work, a woman in my office exclaimed "oh my gosh that looks amazing! What is in that?" And she's a really good baker, so that's for sure proof, right? But I would love for you to let me know what you think!


2 tablespoons coconut oil, separated

2 small-medium acorn squash

1 lb ground beef

1 lb mushrooms, diced

1 large yellow onion, thinly sliced

2 cups baby spinach

1 large zucchini, diced

1 large yellow squash, diced

2 cloves garlic, minced

1 tablespoon fresh rosemary, minced and separated

1 tsp ground cumin

salt and pepper


1. Preheat the oven to 400°F and line a baking sheet with parchment paper

2. Wash and cut acorn squash in half; remove seeds/strings

3. Place acorn squash cut sound down on the parchment paper, place in the oven and bake for 20-30 minutes, or until soft when pierced with a fork. Remove from oven and set aside when they're done

4. While acorn is baking, heat 1 tablespoon oil in large pan over medium and add sliced onions

5. Toss onion every 5-6 minutes and let cook until brown and caramelized, about 20 minutes. You can add a pinch of salt around minute 10

6. In a separate large pan, heat other 1 tablespoon of oil and add in ground beef and 1/2 tablespoon rosemary and cook until no longer pink

7. Remove beef from pan and set aside

8. If needed, add more oil to the pan and add in zucchini, squash, garlic, cumin, 1/2 tablespoon remaining rosemary and pinch of salt and pepper; cook until done, about 7-10 minutes

9. Add ground beef back to pan and add in caramelized onions once done

10. Separate mixture into four and add to each acorn squash half

11. Broil for 5-10 minutes, making sure to check they're not burning

Serve and enjoy!

*You can top with extra fresh chopped rosemary if you'd like

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