Hamburger and Rice Stuffed Acorn Squash (Gluten free, dairy free, Low FODMAP)

· A quick and easy meal with little effort and lots of benefits ·

June 10, 2017 0 Comments

If you're not confined to the traditional themes of breakfast, lunch, and dinner, this makes a perfect meal any time of the day. Personally, I love to have it for breakfast or lunch!

Rice is a grain and therefore not considered paleo or compliant on the autoimmune protocol diet. For my kids and I, it’s a safe food. You could always substitute for a different rice such as cauliflower, sweet potato, or omit it completely. Either way, it will still taste super yummy. Here’s a funny tidbit – Soooooooo, I accidentally dropped one half of my squashy on the counter because I grabbed it before it was ready to move and it was so hot. That’s why one side looks amazing and the other side looks like dookie. OH well!

Hamburger and Rice Stuffed Acorn Squash (GF, DF, Low FODMAP)

This is one of my go-to's when I'm in a pinch

Course: Main Course
Author: Elisa
  1. Preheat oven to 375 degrees F. Cut squash in half and scoop out the insides.

  2. Pour the water on a baking sheet and place the squash cut side down and cover with foil.

  3. Bake for 50-60 mins or until soft and squishy.

  4. 30 minutes before the squash is finished, cook the rice according to the instructions and set aside.

  5. Brown the ground beef in a large skillet and add the cumin and basil.

  6. Add the milk, salt, and arrowroot and stir until combined.

  7. Mix the rice into ground beef.

  8. Once the squash has cooled enough to handle, turn them over and add the mixture into the center. 

  9. Sprinkle with nutritional yeast and enjoy!

Recipe Notes


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