NEW RECIPE: Beef Stuffed Acorn Squash with Pumpkin Marinara and Fried Sage Leaves

YES, I am promoting my new Pumpkin Marinara. YES, I want you to buy it because it is delicious. YES I am writing new recipes just to tempt you to buy it. And YES these recipes are off the hook delicious.

Some folks have reached out wondering what the heck do they make with the autumnal no sugar added pumpkin marinara of the gods. And I am here to help. The past three recipes here on my site are Pumpkin Marinara focused, so make sure you grab a couple of extra jars while you can. We manufacture on 10/7 and ship on 10/11, and just like Kaiser Soze, once it’s gone, it’s gone… (thank you for that timely reference, Anna).

Pro Tip: make extra fried sage leaves. They will make your heart sing a thousand songs all at once.

Extra Pro Tip: be gentle when you scoop out the squash from the shells. Those shells want to rip, but if you wanna keep it cute for serving, tread gently.

Want more Eat Happy inspiration? Make sure you sign up for the 31 Days of Meals plan and free recipe sampler here!

Beef Stuffed Acorn Squash with Pumpkin Marinara and Fried Sage Leaves

(Serves 2)
Course Main Dishes, Sides/Salads/Veggies
Cuisine Keto, Low Carb, NSNG, Paleo
Servings 2 people

Ingredients
  

  • 1 acorn squash, halved, seeds discarded
  • 2 tablespoons pine nuts
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh sage leaves
  • 1 pound ground beef
  • 1/2 sweet onion, diced
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground white pepper
  • 1 cup Eat Happy Kitchen Pumpkin Marinara

Instructions
 

  • Preheat oven to 400 degrees. Place acorn squash halves face down on a baking sheet or casserole dish and cook 30-35 minutes, or until squash is soft when shell is pressed. Remove from oven and let cool while cooking filling. Carefully scoop out squash flesh, keeping the shells in tact for serving.
  • Heat a small nonstick saute pan to medium high heat and toast pine nuts until fragrant and turning golden brown, being careful not to burn. Remove pine nuts to a plate and heat olive oil in the same small pan on medium high heat until shimmering. Add sage leaves and let them toast until crispy, about 1-2 minutes, being careful not to burn. Remove sage leaves with a slotted spoon from olive oil from and set leaves side to drain on paper towels. Pour remainder of olive oil into a large nonstick saute pan. Season fried sage leaves with salt.
  • Bring the large nonstick saute pan with olive oil to medium high heat and brown ground beef, chopping into small pieces, about 3-4 minutes. Add onion and cook until soft, about 3-4 minutes. Add garlic and cook 1 additional minute. Stir in salt, cinnamon, allspice, nutmeg, and white pepper. Add in toasted pine nuts and Pumpkin Marinara, mixing evenly. Season slightly cooled squash with salt and fold into meat mixture. Scoop mixture into squash shells and serve, garnished with fried sage leaves.
Keyword halloween, thanksgiving
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