Forgive me for not setting out two weeks of meals in this post. Superstorm Sandy threw me for a little bit of a loop. We were out of our house for a few days, and the cooking came to a halt. Then we enjoyed the debauchery of the Halloween party where I hit rock bottom, friends. On Sunday, November 4, I started another Whole30. This past week I cooked many of the same meals I posted in the past month or two. I did make something new and different though, and this is my story.
I’m a big fan of fall flavors, especially squash. I bought a few acorn squash and stared them down for a couple of days before deciding what to with them. Since I had a couple pounds of grass fed ground beef defrosted, I settled on stuffed acorn squash. I wanted to evoke a Thanksgiving feel for this meal so here’s how it went down…
Stuffed Acorn Squash
2 medium-sized acorn squash
2# grass fed ground beef
1 large or 2 small crisp apples, small dice
1 yellow onion, chopped
4 garlic cloves, minced
2-3 celery stalks, chopped
1/2C walnut halves, oven-roasted and roughly chopped
2t dried sage leaves (not rubbed)
1T Herbes de Provence
Sea salt and freshly ground black pepper to taste
1 egg white, lightly beaten
Preheat the oven to 375. Cut the squash in half and scrape out the seeds. Place the squash into a Pyrex baking dish and put a scant tablespoon of ghee in each squash half. Roast the squash halves in the oven for one hour.
While the squash cooks, prepare the ingredients for the meat mixtures. Brown the beef in a large
skillet. Then add the onion and celery, and sauté for about 5 minutes. Add the apples and sauté for a few minutes more, until they begin to soften. Stir in the dried herbs and minced garlic. Saute for one minute more. Season to taste with salt and black pepper. If the mixture appears to dry, pour in ¼ to ½ cup chicken broth.
Let the mixture cool. Once it is cool, stir in the egg white. This will help bind the mixture so it doesn't tumble out of your squash half.
When the squash are cooked, remove them from the oven. Fill the squash halves with the meat mixture. Top each squash half with about 2 teaspoons ghee. Return the pan to the oven, and bake for another 15 minutes.