Spicy Stuffed Acorn Squash

If you’re following my Instagram (@loveofpaleo), you probably skimmed past my long boring confession about realizing how much money I was spending on food.  Long story short, $800 a month is too much for someone that weighs 100lbs soaking wet.  I went to the store today with no intention of what I wanted to make.  Instead, I walked around and looked at what was on sale.  I saw acorn squash was 99 cents a pound and that was what I started with.  Total price for the meal was $4.83… I’ve never been so proud of myself for spending five bucks.  This with my turkey bacon and eggs, apples and bone broth will last me 2 work days.  Homie we doin’ it.



1 2lb Acorn Squash

1/4 lb thinly sliced eye of round steak

6 cremini mushrooms, sliced

2 jalapenos, chopped

3 tbsp olive oil

2 garlic cloves, minced

1 tbsp oregano

1 tsp salt

1/2 tsp cumin


Preheat oven to 350.  Cut acorn squash in half and remove seeds and strings.  Sprinkle salt on the shell and bake for 1 hour.  In a large frying pan, fry jalapenos and garlic in olive oil until soft then add mushrooms.  Season with oregano, salt and cumin and fry for 5 more minutes or until mushrooms shrinl.  Set aside in medium bowl.  Fry steak slices with a little bit of salt.  Combine steak with jalapeno mixture.  Once squash is fully cooked, add stuffing and bake for another 5-10 minutes.  Yay!


Published by Kayla Roy