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Chili Stuffed Acorn Squash

Print Recipe
Prep Time 1 hour
Cook Time 5 hours
Course Dinner
Cuisine American, Mexican, Paleo
Servings 4 1/2 Squashes
Calories 527 kcal

Equipment

  • crock pot, stock pot, or instant pot

Ingredients
  

  • 1 tbsp Avocado oil
  • 1 whole White onion diced
  • 2 cloves Garlic minced
  • 1 whole Green Bell Pepper diced
  • 3 cups carrots sliced
  • 1 lb Ground meat of choice
  • 1 tbsp Chili Powder
  • 1 tbsp Smoked Paprika
  • 1 1/2 tsp Salt and Pepper each
  • 1 can Chipotle Peppers in Adobo blended
  • 1 bottle Epic Artisanal Jalapeño Bone Broth
  • 1 can Roasted Tomatoes
  • 1 Jalapeño diced
  • 1 bag Cauliflower “Rice”
  • 5-6 leaves Swiss Chard cut into strips (or other hearty leafy green- kale, turnip, beet, mustard, etc)
  • 2 Acorn Squash halved

Instructions
 

  • Prepare ingredients as noted
  • Heat oil in pot, add in garlic, onion, jalapeno and spices until browned
  • Begin to cook ground meat with carrots, tomatoes and bell pepper
  • Once meat begins to brown, add in bone broth and adobo pepper paste. Let simmer for 4-5 hours
  • While chili is simmering, steam squash for approximately 5 minutes to soften- cut in half. Finish steaming for about 15-20 more minutes until soft
  • About 20 minutes before serving, add leafy greens and cauliflower rice. Finish simmer
  • Scoop portions into squash halves and serve as is- try scraping out some squash with each bite!
Keyword acorn squash, chili, crock pot, dinner, easy, fall, instant pot, simple