Guest Post Friday ~ Quinoa and Ground Beef Stuffed Acorn Squash

Ingredients:

• 2 acorn squash 
• 3/4 lb. ground beef
• 4 oz. shredded cheese 
• 1 tablespoon minced garlic 
• 2 tablespoons olive oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 cup cooked red quinoa
• 1/2 whisked egg
• 2 tablespoons almond meal
• black pepper to taste

Directions:

Cut acorn squash in half, remove seeds, baste flesh with olive oil and salt lightly. Put squash on a cookie sheet, cut side up, and bake at 400F for 40 minutes. Then flip and bake again for 10 minutes.
Cook your quinoa per the package instructions. I prefer to use chicken broth instead of water when preparing the quinoa. Once done, remove 1/2 cup quinoa and place in a bowl for the stuffing.
Put 2 tablespoons of olive oil in a frying pan and start to sauté the minced garlic with a pinch of salt. As the garlic starts to brown, put the beef in the pan to brown also. Sprinkle your seasonings over the meat and continue browning till the beef is cooked. Using a slotted spoon, drain the beef out of the fat and place into the 1/2 cup red quinoa. Mix in almond meal, egg, and a sprinkle of cheese. Mix to combine.

Once the squash is baked, stuff with the filling and top with approximately 1 oz. of shredded cheese. I used a jack and cheddar mix, but any cheese would do. Pop back in the oven for about 5 minutes till the cheese is melted, and dinner is done!