Even though my mind is arguing with me, some dishes don’t actually need to be topped with bubbly cheese in order to be delicious. Every moment that I was planning this recipe, chopping, browning, and assembling, I was trying to think of which wonderful cheese should be the crowning glory. Nothing. Nada. Zippo. NOT NECESSARY. This is amazing on its own.
So, here’s the deal about cheese: I like it. Really, really like it. On everything, and IN everything.
But I’m trying to cut out dairy for a couple weeks to see if that might be what’s causing a reaction. (Since I’m already gluten free, I know that’s not prompting the issue.)
Before going all crazy and trying “fake” cheeses, I am hoping to wean myself off dairy simply, and get accustomed to eating without it. That sounds nearly impossible, but that’s also why I’m so excited about this recipe. There’s no need for cheese to make it wonderful!
Beef, Bacon & Kale Stuffed Acorn Squash
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
- 2 acorn squash, halved with the seeds scraped out
- 1 pound grass-fed ground beef
- 1/2 pound bacon
- 1 large bunch kale, washed, leaves stripped from veins, and chopped
- 2 large onions, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp ground coriander
- 2–3 Tbsp bacon fat
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 400 degrees
- Place the squash halves, cut side down, on rimmed baking sheet lined with parchment paper, and add about 1/2 cup water. On another lined baking sheet, lay bacon strips so they don’t touch each other. Bake until bacon is crisp, and the squash is tender (pierces easily with a fork). The bacon will be done first. Drain bacon on paper towels while the squash continues to bake.
- In a large skillet, heat the reserved bacon fat and brown the ground beef. Stir in the cumin, coriander, salt and pepper, then add the onions and garlic. Lower the heat and cook until the onions are tender.
- Add the kale, cover, and cook down. Crumble the bacon and add to the mixture.
- Divide the beef blend between the 4 squash halves and serve.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
