Quinoa and beef stuffed acorn squash recipe

Ingredients

• 1 acorn squash
• Pinch salt
• Pinch pepper
• 2 ounces ground beef
• 1 serving quinoa pilaf
• ¼ cup vegetable broth
• 2 tsp parmesan cheese

1. Preheat oven to 350°F. Remove the stem and cut the squash in half lengthwise. Use a spoon to remove the seeds and strings to create a hollow in each half. Sprinkle each half lightly with salt and pepper.
2. Place a small skillet over medium heat. Once it is warm, add the ground beef and stir continually with a fork, breaking the beef into small pieces. When cooked, drain off any excess grease and add the beef to a bowl with the pilaf. Stir to combine and place half of the mixture in each hollow of squash.
3. Pour half the vegetable broth and sprinkle half the cheese on each squash half. Place the squash in a small skillet in the middle of the oven for 40–50 minutes. It is ready when you can pierce the flesh with a fork through to the skin easily. Let each half cool for 5 minutes before serving.