Grain-free and low carb, this Picadillo Stuffed Acorn Squash is the ultimate in comfort food and makes an utterly delicious option for lunch or dinner.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Servings: 4to 6
Ingredients
For the acorn squash:
3small-medium acorn squash
1Tablespoonextra virgin olive oil
1teaspoonkosher salt
1/2teaspoonfreshly ground black pepper
1/2teaspoonground cuminoptional
For the picadillo:
2Tablespoonsextra virgin olive oil
1large red onionfinely chopped
1green peppercored, seeded, and finely chopped
4clovesgarlicminced
2Tablespoonstomato paste
2teaspoonsdried oregano
1teaspoonground cumin
2bay leaves
1/2teaspoonred pepper flakesoptional
2poundsgood-quality lean ground beef
2teaspoonskosher salt
1teaspoonfreshly ground black pepper
1cuptomato sauceI use passata, or crushed tomatoes
1/2cupdry white wineoptional
1/2cupwater*
1/2cuppimento-stuffed Spanish olives plus 2 tablespoons brine
2Tablespoonscapersoptional, but delicious
1/4cupchopped cilantroplus more for garnish (optional, but delicious)
Instructions
Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
Use a sharp chef’s knife to slice through the squash from the tip to the stem. Use a large spoon to scoop the seeds and stringy bits out. Place the squash halves cut side up on the parchment-lined pan. Rub the olive oil into the cut sides of the squash and sprinkle with the salt, pepper and cumin, if using. Turn them over so the cut sides are against the pan. Bake until the squash flesh is easily pierced through by a fork, about 25 to 30 minutes. Leave the oven on.
While the squash is roasting, make the picadillo: Heat 2 tablespoons oil in a large skillet with lid over medium-high heat. Add onion and green pepper and cook until the onions are translucent, about 5-7 minutes. Stir in the garlic, tomato paste, oregano, cumin, bay leaves, red pepper flakes (if using), salt and pepper and cook until tomato paste darkens, about 1 minute.
Add the ground beef, stirring and crumbling up the chunks, until browned and no longer pink, 5 to 7 minutes.
Stir in the tomato sauce, wine (if using), and water and bring the mixture to a low boil. Reduce heat to medium-low, cover, and simmer the picadillo for 20 minutes, stirring occasionally.
Remove the bay leaves and add the olives with brine, capers, and cilantro. Taste and adjust seasonings. Cover and cook 10 minutes more, until the meat has absorbed all the juices.
Turn the cooked squash halves over so the cut sides are facing up. Divide the picadillo mixture evenly between the squash halves with a large spoon. Return the squash to the oven and bake for 10 to 15 minutes.
Garnish the stuffed squash with extra chopped cilantro and serve immediately.
Notes
*If you are not using the picadillo as a stuffing, add another 1/2 cup of water (or wine) to the mixture.