Tags: dinner - beef - GF - GF dinner - GF beef
Active Time: 45 minutes
Passive Time: 10 minutes
Serves: 4

Perfect cozy winter dinner

Honest Darling

• Acorn squash: 2
• Olive oil: 4 tbsp, divided
• Salt and pepper: to taste

• Rice: 1/2 cup dry

• Sage: 6-8 leaves

• Ground beef: 1 lb

• Shallots: 3, diced
• Garlic: 4 cloves, minced
• Thyme: 1 tbsp (fresh)

• Heavy cream: 1/2 cup

• Shredded Monterrey Jack cheese: 1 cup, divided

• I said it serves four because there are four squash-halves, but it could definitely serve more - this is a huge serving per person
• I've changed a bunch of things from the base recipe (sausage to beef, no mushrooms, etc.)
• For leftovers: only bake the squashes you need each day. The other days, reheat the stuffing in the microwave and cook the squash needed from scratch
• There will be extra stuffing that you can eat separately

1. Preheat oven to 400F
2. Slice acorn squashes in half carefully. Cover the inside of all four halves with about 1/2 tbsp olive oil each (for a total of 2 tbsp). Season with salt and pepper to taste. Place cut side down on a foil-lined baking tray and bake until soft and a bit golden, about 30-45 minutes
3. While squash is baking, make the stuffing. First, cook the rice - boil 1 cup water, add rinsed rice and some salt to taste, cover and reduce heat to low and cook for about 12-14 minutes until water is fully absorbed
4. In a large skillet over medium-high heat, add 2 tbsp olive oil. Once hot, add sage leaves and fry for a minute, then add beef. Break up with a wooden spoon and cook until browned, seasoning with salt and pepper. Add shallots, garlic, and thyme, cooking until shallots are soft
5. Stir in rice and heavy cream, then add 1/2 cup of cheese. Stir to combine and let simmer for a few minutes
6. Get the acorn squash out of the oven and flip over. Stuff each of the four halves with 1/4 of the stuffing (or as much as will fit), then top with remaining cheese. Bake for 10 minutes, until cheese is melty and browned