AIP Stuffed Acorn Squash


Stuffed Acorn Squash {AIP}

Servings: 4


  • 2 Acorn squash, halved
  • 1 lb ground beef {Turkey, or pork will also work}
  • 4 slices of bacon
  • 1 small yellow onion, diced
  • 2 cloves of garlic, minced
  • 2 celery stalks, chopped
  • 1 honey crisp apple, diced
  • 1 tbsp coconut oil
  • Salt to taste
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried thyme


  1. Preheat oven to 425 and prepare a rimmed baking sheet with parchment paper. Melt coconut oil and coat the inside of each squash with a little oil and salt. Place each squash face down on the parchment paper and bake for 25-30 minutes until squash are soft.
  2. Meanwhile, cook bacon until crisp and then set aside. In the bacon grease cook the onion until almost translucent on medium to low heat, caramelizing the onions about 6-8 minutes. Then add the garlic and allow to cook for 1 minute, then add in the celery and allow to cook for 2-3 minutes until the celery is starting to soften. Lastly, add in the chopped apple, turning the heat down if necessary to prevent burning.
  3. Meanwhile in a separate skillet, cook the ground beef and season with the garlic powder, onion powder and thyme. Break up the meat as it cooks, and continue cooking until browned. Then combine the ground beef with the onion mixture and turn heat to low; allowing ingredients to combine about 2-3 minutes. Crumble bacon on top of mixture and combine.
  4. When the squash are done, fill each to desired fullness and enjoy!


  • For a little more sweetness add in 1/4 cup dried raisins or cranberries
  • For a little crunch add in 1/4 cup walnuts or pecans

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