“Cheeseburger” Stuffed Acorn Squash

Ingredients:
2 medium-sized acorn squash, cut in half and deseeded
1 pound ground beef (Grass-fed recommended)
1 tablespoon olive oil
1 large red onion, diced
1 stalk celery, diced
2 medium carrots, diced
4 cloves garlic, minced
1/2 teaspoon salt
2 sprigs fresh thyme
1 teaspoon paprika
1 teaspoon red chili flakes seasoning
1/2 tablespoon dijion mustard
2 teaspoons worcestershire sauce
2 tablespoons tomato paste
1 heaping cup pepper jack cheese, shredded

Instructions:
Preheat oven to 375 degrees (F).

Line a large baking sheet with parchment paper. Cut squash in half, deseed, and place on prepared baking sheet; set aside.

Place ground beef in a large skillet over medium heat and cook until just browned. Remove beef from pan with a slotted spoon and set aside until needed.

Add olive oil to the same pan you cooked the beef in, then add the onion, carrot, and celery. Cook this mixture for 7-8 minutes – stirring occasionally – then add garlic, salt, thyme, paprika, seasoning, mustard, sauce, and paste. Cook mixture for another 5 minutes, then discard thyme sprigs and stir in cheese. Remove pan from heat and fill squash halves with mixture. Sprinkle the tops with additional cheese if desired, and bake for 60-65 minutes, or until the squash flesh pierces easily with a fork. Top with sour cream and green onions if desired, and serve at once.

** I pre-cook the squash in the microwave for about 4-5 min to reduce the bake time on busy nights

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