Picadillo Stuffed Acorn Squash
Picadillo Stuffed Acorn Squash is a healthy, grain-free, and low carb option for a delicious and easy lunch or dinner.
Servings 4 servings
Calories 349kcal
Ingredients
- 2 acorn squashes , cut lengthwise and seeds removed
- 1-2 tablespoons olive oil
- 1 medium sized onion , chopped
- 1 medium sized green or red bell pepper , chopped
- 2 cloves garlic , minced
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- 1 pound lean ground beef (can substitute ground turkey or chicken)
- ¼ cup tomato paste
- ¼ cup dry sherry
- ¼ cup water
- ½ cup pimiento-stuffed green olives , sliced
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Tabasco sauce (optional)
- salt to taste
Instructions
- Preheat oven to 375F/190C degrees.
- Place acorn squash halves cut side down in a baking dish with ¼ inch water. Cover with foil and bake 40-50 minutes or until tender.
- While the squash is roasting, prepare the picadillo filling (this can also be made the day before):Place olive oil in large skillet over medium heat. Sauté onions, green pepper, and garlic for 5 minutes or until tender.
- Add cumin and oregano and sauté another 1-2 minutes. Add ground beef, turkey, or chicken and cook together with vegetables for 10 minutes or until lightly browned and cooked through.
- Add tomato paste, sherry, water, sliced olives, Worcestershire sauce, and Tabasco to mixture. Combine well and cook for 10 minutes. Add salt to taste.
- Remove acorn squash halves from oven and fill with picadillo mixture. Place back in oven and bake for 10-15 minutes until squash is fully cooked throughout. Serve immediately.
Notes
- Store leftover picadillo in a tightly covered container in the refrigerator for 3-4 days or freeze up to 3 months
Nutrition
Calories: 349kcal | Carbohydrates: 32g | Protein: 27g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 532mg | Potassium: 1453mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2040IU | Vitamin C: 68.7mg | Calcium: 110mg | Iron: 5.4mg