STUFFED ACORN SQUASH
Preheat the oven to 400°F. Slice each acorn squash in half.
Scoop out insides with a spoon. Brush the flesh with cooking oil (I use avocado oil spray).
Place the squash face down on baking sheet. Poke the skin with a fork. Bake at 400°F for 30 minutes.
Add diced yellow onion and garlic to frying pan. Cook until onion turns translucent, about 1-2 minutes.
Add in the ground beef and break up into small pieces with a wooden spoon. Cook until no longer pink.
Add the diced pear, sage, and thyme. Mix together and season with salt and pepper.
Scoop the ground beef mixture into each acorn squash. Sprinkle grated parmesan on top of each one.
Bake an additional 10 minutes. Remove from oven and serve while still warm.
SWIPE UP FOR FULL RECIPE