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Like squash? Check out this recipe for curried beef stuffed acorn squash

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MILWAUKEE -- Angelica has a new obsession: squash! In this week's Dining with Duria, she shows us one way to serve it up.

Curried Beef Stuffed Acorn Squash

Courtesy: Cook It Up Paleo

Servings: 2 (but 1 acorn squash)

Note: This may not be enough for 2 people, so you can easily double this recipe using 2 acorn squash


  • 1 acorn squash
  • Bacon fat, lard or oil for sauteeing
  • ½ onion, chopped
  • 2 garlic cloves, minced
  • 2 cups sliced mushrooms
  • ½ pound ground beef
  • 2 tsp curry powder
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 2 cups chopped fresh spinach or other green (arugula, kale, etc.)
  • Olive oil
  • Goat cheese (optional)


  1. Preheat oven to 400 degrees.  Cut squash in half and scoops out the seeds. Brush olive oil on the cut side of the squash and sprinkle with salt & pepper to taste.  Lay cut side of squash on a baking sheet and roast for 40 minutes.
  2. Melt a little bacon fat or oil in a skillet over medium heat and add the onion, garlic, mushrooms, beef, curry powder, salt and pepper.
  3. Cook, stirring often, until vegetables are cooked and beef is browned.
  4. Add the spinach (or other greens) and cook until it’s just wilted.
  5. Scoop the filling into the squash halves. Top with goat cheese and serve.  NOTE: You can also put the stuffed squash back into the oven for another 10 minutes to let the cheese melt.



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