Sloppy Joe Stuffed Acorn Squash
An easy autumn weeknight meal that’s low carb, gluten free, and guaranteed to bring on the yummy noises! You’ll love this Sloppy Joe Stuffed Acorn Squash!
It’s squash season and aside from all the fun and delicious spaghetti squash recipes I’ve got going on, I was in the grocery store and an acorn squash stared me down. It was in that moment that I realized I am seriously neglecting this autumn gem.
I mean, it’s adorable. It’s shaped like an acorn. And it’s deliciously sweet and creamy. In that moment I realized that I had to stuff it with something.
I’ve been loving easy dinners lately. This is the kind of recipe that you could roast these acorn squashes the morning before dinner. Or even if you meal prep some of your ingredients for the week, you could prep the squashes the weekend before. Then, just whip up the mouthwatering pumpkin sloppy joe stuffing and broil it all to heat everything through.
I’m obsessed with the sweet squash, the juicy meat, and the meaty cheese. GAH! if you aren’t sold after that little ditty of s sentence. Leave me now. This recipe isn’t for you.
Cut the squash in half lengthwise and scoop out the seeds. Drizzle the inside of the squash with olive oil and sprinkle with salt. Turn the squash flat side down on a baking sheet lined with parchment and roast for 30 minutes.
After 30 minutes, flip the squash to the flat side is facing up and roast for another 15 minutes.
While the squash is cooking, place two tablespoons of olive oil to a pan over medium high heat. once warm, add the chopped onion and pepper. Sauté for about 7 minutes, stirring frequently until softened and golden brown. Add the meat to the pan.
Use your spatula to break up the meat and brown it. Continue to cook the meat, breaking it up with your spatula for about 5 minutes until most of the pink has browned.
Add the pumpkin puree, water, cumin, smoked paprika, garlic, salt, pepper to the pan. Cook for another 3 – 5 minutes until the sauce thickens up and is coating the meat.
Scoop the meat into each acorn squash, top with 1/4 cup shredded cheese. Place them under the broiler for 1 – 2 minutes until the cheese is melted and slightly browned. Garnish with cilantro leaves and enjoy!
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An easy autumn weeknight meal that’s low carb, gluten free, and guaranteed to bring on the yummy noises! You’ll love this Sloppy Joe Stuffed Acorn Squash!
Ingredients
- 3 acorn squash
- 4 tablespoon olive oil, divided
- 1 teaspoon salt, divided
- 1 sweet onion, chopped
- 1 red bell pepper, chopped
- 1 lb. grass-fed ground beef
- 1/2 cup pumpkin puree
- 1/4 cup water
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
Instructions
- Preheat oven to 400F.
- Cut the squash in half lengthwise and scoop out the seeds.
- Drizzle the inside of the squash with about 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt.
- Turn the squash flat side down on a baking sheet lined with parchment and roast for 30 minutes.
- After 30 minutes, flip the squash to the flat side is facing up and roast for another 15 minutes.
- While the squash is cooking, place the remaining two tablespoons of olive oil to a pan over medium high heat.
- Once warm, add the chopped onion and bell pepper.
- Sauté for about 7 minutes, stirring frequently until softened and golden brown.
- Add the meat to the pan.
- Use your spatula to break up the meat and brown it. Continue to cook the meat, breaking it up with your spatula for about 5 minutes until most of the pink has browned.
- Add the pumpkin puree, water, cumin, smoked paprika, garlic, the remaining salt, pepper to the pan.
- Cook for another 3 – 5 minutes until the sauce thickens up and is coating the meat.
- Scoop the meat into each acorn squash, top with 1/4 cup shredded cheese.
- Place the squash under the broiler for 1 – 2 minutes until the cheese is melted and slightly browned.
- Garnish with cilantro leaves and enjoy!
Enjoy!! xo
