Roasted Stuffed Squash

The Perfect Fall Recipe: Rosemary & Pomegranate Acorn Squash

Ingredients:

⁃ 1 medium acorn squash

⁃ 1/2 white onion *diced

⁃ 1/4 cup pomegranate seeds

⁃ 1/3 cup celery *diced

⁃ 1/4 cup blueberries *optional*

⁃ 2 tbsp. rosemary *diced

⁃ 2 tbsp. cilantro *chopped

⁃ 1/2 Apple diced with skin on

⁃ 1 tbsp. coconut oil

⁃ 1/4 cup grass fed bone broth

⁃ 1/2 zucchini *chopped

⁃ 1/2 lb grass fed ground beef @thousandhillslg

⁃ 1 clove of garlic *minced

⁃ 2 tbsp. pumpkin seeds

⁃ sea salt & pepper to taste

Instructions:

1. Preheat oven to 425 degrees. Prepare a sheet pan with parchment paper (@ifyoucare_usa ). Cut acorn squash in half, scoop out the seeds.

2. Coat each squash with the coconut oil. Sprinkle salt and pepper on each and set onto the parchment paper. Fill each half with 2 tablespoons of the bone broth.

3. Place into the oven for 15 minutes.

4. While those cook, combine your onion, celery, pomegranate seeds, apple, blueberries, rosemary and zucchini in your skillet with the leftover bone broth. Let cook for 8 minutes.

5. In a separate skillet, cook your grass fed beef. Add garlic and cilantro cook for 10 minutes.

6. Once your beef is cooked, drain any grease off of it and add to the skillet with the other ingredients.

7. Cook everything together for 3-5 minutes. Then let sit in the skillet. (This will help everything become more flavorful)

8. Once your squash timer goes off, flip them over so that they are flesh side down. Poke a few holes into them for even cooking. Place into the oven for 15 more minutes.

9. Take squash out of the oven, flip back over and add 1/3 -1/2 cup of the filling from the skillet into each squash half. Top with a few pumpkin seeds.

10. Place back into the oven for 8-10 minutes.

11. Let cool and enjoy. I served mine with a side of arugula, avocado and sauerkraut. Feel free to add any condiments that you enjoy as well.

**2 servings**