Acorn Squash + Ground Beef Medley

Yes I know it is the middle of March. What? You don’t think acorn squash is appropriate March food? Only Fall?

Well, you know what? I don’t care! All squashes (& pumpkin) are too yummy to designate just one short season to! ; ) Freaking love Fall and “Fall” food, so I’ma eat Acorn Squash All.The.Time.

Here is my Acorn Squash + Ground Beef Medley.

Serves: 1
Prep time: 25-30 minutes
Cook time: 10 minutes

1/4 lb ground beef
1/2 acorn squash
1/4 diced tomato
1/4 diced small yellow onion
1/3C sliced red cabbage*
2 tsp chopped jalapeno
1/4 tsp chopped garlic
1/4 tsp smoke paprika
1/8 tsp garlic powder
pinch red pepper flakes
pinch salt, pepper
1 tbsp olive oil

{*I’ve been throwing all kinds of cabbage into all kinds of meals, except for dessert. Red cabbage and loads of antioxidants and vitamins. I’m trying to fuel up naturally and yummilly. It also just has awesome crunch and color.}

1. First, you have to bake your acorn squash. Preheat the oven to 375. Using a very, very sharp knife, cut your acorn squash length wise. Scoop out the seeds. Put then two halves on a baking sheet, skin side down. Place in the oven for 25-30 minutes.
2. While the squash is cooking, wash your dirty dishes! I know you don’t want to, but they’re piling up and they need to get done. Perfect thing to pass the time doing. 😉
3. Take the squash out of the oven when it’s done and let it cool for a few minutes- or hold the squash with a towel to prevent your hand from burning, or burn your hand and hold the squash. Whichever way you choose, then use a fork to remove the inner squash delicousness.
4. On medium heat, add 1 tbsp olive oil to your pan, followed by your yellow onion and chopped garlic. Stir around every 20-30 seconds for 2-3 minutes.
5. Add the ground beef into the pan. Use a spatula to break up the pieces. Once the meat is half way cooked, add the squash and chopped jalapeno and mix around.
6. Add in your spices; smoke paprika, garlic powder, red pepper flakes, salt and pepper. Stir well.
7. Add your cut up red cabbage and diced tomatos.
8. Make sure everything is evenly incorporated and continue to cook it all together for another 2-3 minutes.
9. Re-stuff the acorn squash shell, or just plop your lovely lunch or dinner (or breakfast!) in a bowl.

Voila!