Lean ground beef (93% lean): 85g (3 oz), Acorn squash: 200g (1/2 medium), Quinoa (cooked): 50g (1/4 cup), Onion: 25g (1/4 cup, diced), Garlic: 3g (1 clove, minced), Cranberries (dried, unsweetened): 15g (1 tbsp), Walnuts: 10g (1 tbsp, chopped), Spinach (fresh): 30g (1 cup), Olive oil: 5ml (1 tsp), Cinnamon: 1g (1/4 tsp), Sage (dried): 1g (1/4 tsp), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 400°F (200°C). 2. Cut the acorn squash in half and scoop out the seeds. Brush the cut sides with 2ml olive oil and sprinkle with a pinch of salt and 1g cinnamon. 3. Place the squash cut-side down on a baking sheet and bake for 20-25 minutes until tender. 4. Meanwhile, heat remaining 3ml olive oil in a skillet over medium heat. 5. Add 25g diced onion and cook until translucent, about 2-3 minutes. 6. Add 3g minced garlic and cook for 30 seconds. 7. Add 85g lean ground beef and cook until browned, about 5 minutes. 8. Add 30g spinach and cook until wilted, about 1-2 minutes. 9. Stir in 50g cooked quinoa, 15g dried cranberries, 10g chopped walnuts, 1g dried sage, a pinch of salt, and 1g black pepper. 10. When the squash is tender, flip it over and fill with the beef and quinoa mixture. 11. Return to the oven and bake for an additional 10 minutes. Serve immediately.
HerNutrea provides science-backed guidance and community support. Please note that our content is for educational purposes and does not replace professional medical advice. For any health concerns or questions, please consult your healthcare provider.
