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stuffed acorn squash

one of the best things about fall are the different kinds of “winter” squash! I love them all. this recipe was great. I have been making stuffed acorn squash forever but this caught my eye because of the mixing of milk and cheese into the meat mixture prior to baking. it gave it a nice different flavor than my usual which is without it. I also added some shredded carrot because I had some to use up.

stuffed acorn squash from simple clean living


  • 1 lb ground beef, pasture raised preferred
  • 2 acorn squash, cut in half and seeds removed
  • 1/2 cup onion, chopped
  • 1/2 cup mushrooms, finely chopped
  • 2 cloves garlic, chopped
  • 1/2 cup cheddar cheese, shredded and divided
  • 1 egg, beaten
  • 1/2 cup milk
  • 1 tbsp arrowroot powder
  • 1-2 tbsp butter
  • 1 tsp unrefined sea salt
  • 1/8 tsp black pepper


  1. Preheat oven to 350 degrees F
  2. Spread the butter over the cut side of the acorn squash
  3. Sprinkle some salt and pepper over the squash
  4. Place the squash, cut side down onto a baking dish
  5. Cook at 350 for 1 hour or until it is soft
  6. While the squash is cooking, brown the ground beef.
  7. Add the garlic, onions and mushrooms and cook until the onions are translucent
  8. In a small bowl, beat the egg.
  9. Add milk and 1/4 cup of cheese.
  10. Add milk mixture to the beef mixture and mix well.
  11. Add the arrowroot powder and seasonings and stir well.
  12. Allow mixture to thicken for about 5 minutes
  13. Stuff beef mixture into the cooked acorn squash
  14. Top with remaining cheese
  15. Bake for 30 minutes

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