Lasagna Stuffed Acorn Squash
Roasted acorn squash filled with hearty ground beef and tomato sauce, plus three kinds of cheese is a veggie-packed dinner recipe inspired by your favorite Italian comfort food. Cheesy and delicious. Lower carb and gluten free.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
- 2 small acorn squash cut in half and seeds removed
- olive oil
- salt and pepper
- 1/2 medium onion
- 1 pound lean ground beef
- 1 cup tomato sauce plus additional for serving if desired
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 Tablespoon grated parmesan cheese
Preheat oven to 400°F. Coat a baking sheet with olive oil; set aside.
Brush each squash cut half with ¼ teaspoon olive oil, then sprinkle with salt and pepper. Roast the squash cut side down until tender, about 20-25 minutes.
While the squash is baking, heat a teaspoon of olive oil in a skillet over medium heat. Add the onion and ground beef, season with salt and pepper, brown the ground beef, breaking up as it cooks.
Darin any excess grease, then stir in the tomato sauce and cook until heated through.
Remove the squash from the oven and flip them over. Place a quarter cup of ricotta cheese in the bottom of each of the squash. Divide the meat mixture between the squash and top each with a quarter cup of mozzarella and about a teaspoon of parmesan cheese.
Return squash to the oven and baked for about another ten minutes until the squash is tender and the cheese is melted and slightly browned.
Serving: 0.5squash | Calories: 458kcal | Carbohydrates: 29g | Protein: 40g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 124mg | Sodium: 649mg | Potassium: 1448mg | Fiber: 4g | Sugar: 3g | Vitamin A: 30.4% | Vitamin C: 35.2% | Calcium: 37.5% | Iron: 28.8%