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  • Larissa Spafford, NTP

Stuffed Acorn Squash with Rosemary & Cranberries

Easy stuffed acorn squash with cranberry and beef

This easy recipe is perfect for cooler times of year when you want something warm, comforting and filling. The cranberry, rosemary and garlic smell so delicious while they're cooking!

Serves 4


1 pound ground beef 2 acorn squash, cut lengthwise, seeds scooped out 1/2 medium yellow onion, chopped 1/2 cup dried cranberries (I use apple juice sweetened), chopped 8 cloves garlic, minced or crushed 1 1/2 tsp fresh rosemary, finely chopped 4 tsp olive oil 1 tsp sea salt fresh ground black pepper to taste Instructions:

Preheat oven to 400 degrees F. Rub 1 tsp of olive oil onto flesh of squash. Put 1/4 tsp garlic into center of each squash half and rub around. The oil should help it stick to the inside. Place squash skin side up on a lightly greased or parchment lined baking sheet. Bake for 30 minutes or until soft. While the squash is cooking, heat 2 tsp of oil on medium heat in a large skillet. Add garlic and saute for 2 minutes, stirring often and taking care not to burn it. Add cranberries and rosemary and stir several minutes until fragrant. Put in a small bowl and set aside. In the same large skillet, heat remaining tsp of oil. Add onion and saute until transparent. Add beef, sea salt and pepper and cook until done, stirring occasionally. Add cranberry mixture, stir to mix well. Cook several more minutes. Scoop beef mixture into squash halves. Bake 5 minutes. Enjoy!

If you enjoy this recipe, there's more in my e-cookbook, 31 Whole Food Dinner Recipes (that happen to be gluten free, grain free and are almost nightshade free). You can get the e-book here.

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