NUTRITION

SERVINGS

INGREDIENTS

0.25 whole acorn squash

8 oz ground beef (93% lean)

1 cup zucchini

0.25 cup yellow onion

0.5 tsp extra virgin olive oil

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Slice the acorn squash in half vertically, scoop out the seeds, and brush the flesh with 0.5 tsp of olive oil and a pinch of salt.

• 3

  Place the squash cut-side down on the baking sheet and roast for 30 minutes until the flesh is tender and the edges are slightly caramelized.

• 4

  While the squash is roasting, heat the remaining 0.5 tsp of olive oil in a large skillet over medium heat.

• 5

  Add the diced onion and zucchini to the skillet, sautéing for 5 minutes until the vegetables begin to soften.

• 6

  Add the ground beef to the skillet, breaking it apart with a wooden spoon, and season with oregano, garlic powder, salt, and pepper.

• 7

  Cook the beef mixture until browned and fully cooked through, then remove from heat.

• 8

  Flip the roasted squash halves over and stuff the centers generously with the beef and zucchini mixture.

• 9

  Return the stuffed squash to the oven for an additional 5 minutes to allow the flavors to meld before serving.