Stuffed acorn squash

Roasted Acorn Squash with Bison and Apple

Delicious acorn squash stuffed with the flavors of fall. Bison meat is high in protein, low in fat and full of flavor and kale is a hearty green packed with nutrients. Add some fresh, crunchy apples for a sweet and savory combo that’s sure to leave you feeling satisfied.

Ingredients

  • 2 acorn squash, cut in half across
  • 1 pound ground Bison
  • 2 cloves garlic, finely minced
  • 2 celery stalks, finely chopped
  • 1/2 yellow onion, finely diced
  • 4 ounces Cremini mushrooms, finely chopped
  • 1 apple, cubed (a crisp, sweet apple works best such as Gala or Honey Crisp)
  • 2 cups kale leaves (thick stems removed), chopped
  • 1 tablespoon fresh sage leaves, chopped
  • 1 egg
  • 1 tablespoon water
  • Goat cheese crumbles for garnish

Makes 4

Directions

  1. Slice the Acorn squash in half, across width-wise. Scoop seeds out of squash and place orange-side down in a baking dish with about 1 inch of water. Bake at 350’F for 35-40 minutes until tender when pierced with a knife. Discard the water and flip the squash halves over to cool slightly.
  2. In a large skillet over medium-high heat add the ground Bison, breaking up the meat and stirring until it begins to brown. Add in garlic, onions, celery, mushrooms and apple and saute until meat is cooked through and brown and the veggies and apples are tender. Add in sage leaves at the end to wilt slightly.
  3. Remove meat and veggie mixture from the heat and allow it to cool slightly. In a large mixing bowl add egg and water and whisk well. Once the meat mixture is cooled slightly, add to the mixing bowl and stir to combine well with the egg.
  4. Mound the mixture into squash halves using an ice cream scoop or spoon. Bake for 15 minutes at 400’F until golden and cooked through. Top with a garnish of crumbled goat cheese if desired.

Nutrition facts

Per serving (serves 4)

calories: 384

carbohydrates: 36g

sugars: 6.2g

fat: 15g

saturated fat: 6.2g

protein: 27.4g

cholesterol: 99mg

potassium: 1160mg

sodium: 130mg

fiber: 5.7g

Photograph by Kelly Dabel. All rights reserved. Used by permission.
Disclaimer: Type2Diabetes.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Comments

Poll