Sure, this recipe doesn’t have the mashed-potatoes and gravy with turkey and stuffing, but it leaves the same after affect where you want to just keep crawling back for more.
Cauliflower Rice Stuffed Acorn Squash- Here are the ingredients, how we cooked it and I would encourage you to put your own little touch into it:
2-3 acorn squash, halved and seeds removed (the recipe we had called for two squash, but we had extra stuffing and wished we would have had more squash on the ready).
1 small head of cauliflower (don’t get one that’s too big)
1-1.5 lb. of ground beef
1 package of mushrooms (any kind will do)
2 apples, diced
1 yellow onion
1/2 cup pecans, chopped
2 Tbsp coconut aminos
1/4 cup coconut milk
1 Tbsp apple cider vinegar
1 Tbsp balsamic vinegar
1 tsp garlic powder
1/4 dried minced garlic
1 tsp cinnamon
1/4 tsp ginger
salt and pepper to taste
1. Preheat oven to 350 degrees
2. Cut squash in halves and remove seeds. Place the open side on your baking sheet and bake for 45 minutes. You’ll know it’s done, and you’re good to go, if you press on the outside and it gives a bit.
3. Rice your cauliflower in a food processor, while you cook the squash.
4. Add cauliflower to a saucepan over medium heat, along with 2 Tbsp of water and 2 Tbsp of coconut aminos. Cook for approximately 20 minutes or until the cauliflower shrinks down a bit.
5. While the rice is cooking, add chopped onions and apples to a large skillet. Cook for about 3 minutes then add ground beef. Cook until beef is cooked through half way, then add the mushrooms.
6. Let ingredients cook down for a bit longer, then add the seasonings from above, coconut milk, and vinegars to the saucepan. Mix throughly.
7. When both the cauliflower rice and beef mixture are done cooking, combine them – either in the large skillet or large bowl and mix them up.
8. Once your squash is done cooking, flip over and add your concoction. Sprinkle pecan pieces on the top of the stuffing and cook uncovered for 8 minutes.
Have fun and don’t worry if you eat it all in one sitting!