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Chili Stuffed Acorn Squash

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

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

Equipment

  • crock pot, stock pot, or instant pot

Method
 

  1. Prepare ingredients as noted
  2. Heat oil in pot, add in garlic, onion, jalapeno and spices until browned
  3. Begin to cook ground meat with carrots, tomatoes and bell pepper
  4. Once meat begins to brown, add in bone broth and adobo pepper paste. Let simmer for 4-5 hours
  5. 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
  6. About 20 minutes before serving, add leafy greens and cauliflower rice. Finish simmer
  7. Scoop portions into squash halves and serve as is- try scraping out some squash with each bite!