Stuffed Delicata Squash with Beef & Cranberries (Low Carb, Gluten-free)
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Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet with aluminum foil.
Slice delicata squash in half and scoop out the seeds. Use half of the olive oil to drizzle the inside of each half. Sprinkle lightly with sea salt and black pepper. Place on the prepared baking sheet, cut side down, and roast for 20-30 minutes, until the squash is tender and edges are browned.
- Meanwhile, heat the remaining tablespoon of olive oil in a pan over medium-high heat. Add the garlic. Cook for about 30 seconds, until fragrant.
Add the ground beef and break the pieces apart with a spoon or spatula. Season with sea salt and black pepper. Cook for about 10 minutes, continuing to break apart and stir occasionally, until browned.
Stir in the cranberries and rosemary. Reduce heat to medium. Cook for until cranberries are soft, about 5 minutes.
- Remove the meat mixture from heat, toss with goat cheese, and fill the squash halves with it. Garnish with additional fresh rosemary if desired.
Serving size: 1/4 squash with filling
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