Southwestern Style Bison Stuffed Acorn Squash
With just a little heat and a hint of smokiness from the chipotle peppers the ground bison filling pairs deliciously with roasted acorn squash. Perfect after a day of raking leaves or shoveling snow!
Servings: 4
Calories: 330kcal
Ingredients
- 2 each acorn squash about 1-1/2 lbs. each, cut in half and seeds removed.
- 1 tbsp. canola or grapeseed oil divided
- ½ cup diced sweet onion
- ½ cup diced red bell pepper
- ½ lb. ground bison lean ground beef will work if you can't find bison meat
- 1 tsp. smoked paprika
- ¼ tsp. ground black pepper
- 1-½ tbsp. diced chipotle pepper in adobo sauce seeds removed
- 1 cup cooked quinoa
- ¼ cup shredded Mexican cheese blend
- 2 tbsp. pumpkin seeds
- ½ avocado sliced
Instructions
- Preheat oven to 425° F. Brush cut edges of the squash with 1 tsp. oil and place squash, cut side down on parchment lined sheet pan.
- Roast squash for 25 -30 minutes, until a knife pierces the skin without resistance.
- While squash is roasting, heat the remaining oil in a large sauté pan over medium heat.
- Add onions and bell pepper to the pan and cook until just soft (~5 minutes).
- Add ground bison, paprika, and ground pepper, and cook until the meat is cooked.
- Mix in chipotle peppers and quinoa.
- Take squash from the oven and turn each half over. The edges should be golden brown. Add ¼ of the bison mixture to each squash half. Top with 1 Tbsp. shredded cheese and place back in the oven for 5 minutes, or until cheese melts.
- Top each stuffed squash half with pumpkin seeds and garnish with avocado slices.
Notes
If you can't find ground bison, ground beef will work just as well. Choose a 90 - 95% lean ground beef to keep the fat content comparable to the bison.
Nutrition
Calories: 330kcal | Carbohydrates: 37g | Protein: 21g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 150mg | Potassium: 1140mg | Fiber: 6g | Sugar: 2g | Vitamin C: 50mg | Calcium: 150mg | Iron: 5mg