Go Back
–+ servings

Beef Stuffed Acorn Squash for Full GAPS

Four acorn squash halves filled with cooked ground beef, onion, garlic and Parmesan for Full GAPS. Bake the squash separately at 350°F until spoon-soft. Contains dairy; allow about 65 minutes, with filling cooked during the bake.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 stuffed squash halves
Course: Dinner, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 acorn squash halve lengthwise; remove seeds and stringy centers, retaining orange flesh
  • 1 pound fresh ground beef
  • 2 tablespoons homemade unsalted butter or the same amount of rendered tallow or pure coconut oil
  • 1 yellow onion chopped
  • 1/2 teaspoon mineral salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon cayenne pepper pure, without additives
  • 1 clove garlic crushed
  • 1 pinch ground cinnamon optional; pure spice
  • 1 cup natural Parmesan plain additive-free block, grated; divide equally between filling and topping
  • filtered water enough for a 1/2-inch depth in the baking dish; do not double the depth when scaling

Equipment

  • Sturdy knife and stable cutting board
  • Scooping spoon
  • Grater
  • Measuring spoons and cup
  • Le Creuset Artichaut cast-iron skillet
  • Le Creuset Artichaut baking dish; additional dish if needed
  • Wooden spoon
  • Oven mitts
  • Serving platter
  • Food thermometer
  • Shallow covered storage containers

Method
 

  1. Heat the oven to 350°F. Rinse the measured acorn squash. Cut each lengthwise on a stable board with a sturdy knife. Scoop out seeds and loose stringy pulp, leaving the orange flesh in each half. Chop the onion, crush the garlic and grate and divide the Parmesan before heating the skillet. This preparation does not leave top-cap flesh to dice into the filling.
  2. Place the prepared squash halves cut-side down in a baking dish. Add filtered water to a depth of 1/2 inch in each dish used. Bake for 30–45 minutes, checking from 30 minutes, until the flesh is soft enough to scoop with a spoon while the halves still hold their shape. Use another dish if they do not fit without wedging. Keep clear of hot water and steam when turning or lifting.
  3. While the squash bakes, melt the measured butter in a cast-iron or stainless skillet over medium heat. Add the chopped onion and cook, stirring, until soft and fragrant. Reduce heat if the edges darken before the centers soften.
  4. Mix the ground beef with the salt, black pepper, cayenne, crushed garlic and optional cinnamon. Add to the softened onion. Stir and break up the beef into small pieces, turning the mixture to cook throughout.
  5. Cook the beef filling completely to 160°F, measured with a food thermometer. Do not judge doneness by color alone. Stir in half the measured Parmesan once the filling is cooked. Finish baking the squash before assembling if its flesh is still firm.
  6. Lift the cooked halves from the water and let excess drain back into the dish. Set upright on a serving platter or plates. Divide the hot cooked beef filling among the cavities and top with the remaining half of the Parmesan. Serve warm, scooping the orange flesh with the filling. There is no second bake or broiled cheese crust in this method.

Notes

Full GAPS after cooked winter squash, seasonings and natural Parmesan have been introduced. Natural cheese follows established homemade yogurt, sour cream and kefir. Contains dairy; not an early Intro, No-Plant or automatically ketogenic meal. Grate plain additive-free Parmesan from a block.
Two acorn squash cut lengthwise make four filled halves, with one acorn half per serving. Remove seeds and strings; retain orange flesh in the bowl. There is no cut top to dice into this filling. Keep 1 cup total Parmesan at 1×: half in the cooked beef, half over the filled halves. Include the listed garlic with the meat and seasonings. Cinnamon remains optional.
Twenty minutes preparation and forty-five minutes cooking, sixty-five total, are planning estimates using the upper end of the 30–45 minute squash bake. Cook the filling during the bake. Actual spoon-soft squash and cooked filling control the endpoint. No second bake after filling.
At 2×: 4 acorn squash, 2 pounds beef, 4 tablespoons butter, 2 onions, 1 teaspoon salt, 1/2 teaspoon each black pepper and cayenne, 2 garlic cloves, 2 optional pinches cinnamon and 2 cups Parmesan equally divided, for eight filled halves. Keep water 1/2 inch deep in every dish used. Do not automatically double baking time or temperature.
Refrigerate promptly in shallow covered containers at 40°F or below, within 2 hours. Use within 3–4 days. Squash and filling may be stored separately. Reheat a portion in a covered oven-safe dish until the center reaches 165°F; time varies with size and starting temperature.

Tried this recipe?

Let us know how it was!