Harvest stuffed acorn squash & fall goals
I didn’t know what to call this recipe – stuffed harvest acorn squash? harvest stuffed acorn squash? harvest acorn squash stuffed? So I did what any sane person would do and I Googled it, thinking someone had to have had the same issue, right? And of course, Google never disappoints. There were pages of every single variation. So I settled with the one that rolled of my tongue the best – harvest stuffed acorn squash – and the recipe is below! I saw this beautiful stuffed squash on my friend, Amber (of Empowering Nourishment’s page) and I totally had to use it as meal prep inspo.
I have an update on my Instant Pot. I (fearfully) used it this weekend and it was a total success. I cooked the squash (for my recipe) in 7 minutes and quick-steamed some bok choy! This pot is insanely fast and I’m pumped to create and share some more elaborate recipes soon.
Can I take a minute to let you know how crazy the last week has been? I do this thing called “over-scheduling myself” and it has become the death of me. It’s a cycle I can’t quite seem to shake. Don’t get me wrong, I like being busy, I like having a schedule, I like working… but it’s a slippery-slope and this week was thee worst. I promised myself this week I wouldn’t schedule any clients and I’d take a day off and I’ve yet to check either off my to-do list.
Anybody else in the same busy boat?
Another random thought … #FallGoals. My Fall Goals for this week are to hit up an apple orchard. We tried to go to one a few weeks ago and I was sorely disappointed. First, there was a TWENTY pound minimum … what am I going to do with twenty pounds worth of apples? Not enough baking, that’s what. And then secondly, unless you paid for the twenty pounds up front, you weren’t allowed to walk around the acreage. Seriously? You’ve now made this sweet little outing, unrealistic, expensive and experience-less. I had planned on writing to them letting them know my thoughts on a better business plan, but my bark has always been better than my bite. Onward to another orchard to hopefully snag *a couple* pounds of apples and some time outside!
Speaking of fall … if you haven’t checked out my latest raw paleo pumpkin cheesecake – do it! It’s the perfect fall treat.
- 1 medium acorn squash
- 1 lb grass fed beef
- 1 cup frozen riced cauliflower
- 1 apple, diced
- 1 cup arugula
- 1 tbs olive oil
- 1 tbs toasted sesame oil
- 1/2 cup green onion, diced
- 2 tbs coconut aminos
- 1/4 tsp pink sea salt
- 1 tbs olive oil
- 1 tbs stone ground mustard
- 1 tbs mayo
- Cut acorn squash in half, remove seeds
- Place in Instant Pot with steamer basket. Add 1/2 cup water to pot.
- Close lid securely
- Switch valve to "Sealing"
- Select "Manual" and add 10 minutes - Instant Pot will begin cooking
- When Instant Pot is done and pressure gauge is down, switch valve (safely - watch for steam) to "Venting"
- Let sit for 5 minutes before removing squash.
- Blend (or whisk) olive oil, mustard and mayo
- Set aside
- In a saucepan, add olive and sesame oil.
- Add in frozen cauliflower and green onions.
- Add beef and let brown.
- Once beef is browned, add apples, coconut aminos and sea salt
- Once apples are tender, stir in arugula and remove from heat.
- Scoop mixture into acorn squash
- And drizzle sauce over top.
- Recipe inspo from Amber (Empowering Nourishment) Cassy (Fed+Fit)
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