Where has the year gone? Geez. It’s already November and I’m over here still wearing tanks and shorts because So Cal’s weather is still in the 80’s! It’s hard to think about fall foods when you’re wanting to just keep that BBQ grill going! While summer foods are still being craved, I couldn’t help but pick up acorn squash at the store. They all looked so inviting. This Acorn Squash Shepard’s Pie was quickly whipped up the other day and it will be in rotation for quite a while! It’s a simple recipe with so much bang in taste!
While we near all the holiday festivities at the end of the year, I am also so excited for my daughters upcoming wedding in a few weeks. She’s keeping it simple so there’s no bride-zilla happenings going on! Although, there is always stress around any event, she seems to be taking it all in stride. What’s even more exciting, is that she asked me to walk her down the aisle, along with my hubby! I am so honored that she wanted mom to be a part of that tradition! Although, I must admit …..I have always thought of sitting in that first row, staring back at my beautiful daughter walking down the aisle in her wedding dress. Unfortunately, I won’t get that view.. However, the honor of walking her down far surpasses my thoughts of how it would be at my kids’ weddings.
Thanksgiving – Ready or Not?!
So tell me. Are you a planner? Do you already have an idea of what’s on the menu for the upcoming holiday season? I tend to kind of wait until the last minute. I do know some people who already have the grocery list for Thanksgiving. This Acorn Squash Shepard’s Pie is something you might want to put on that list for all you planners!
One of my friends has been looking for recipes and testing dishes out for a month now! I mean, I give her all the props for being so organized and ahead of the game. As mentioned above, I’m kind of still in summer mode. Since I share on the blog – I do have to get my mind in the season ahead of us earlier than I’d like. (Clearly not nearly as early as my friend …or even some of these bloggers who are waaaaay more organized as I!).
If you’re one of the more organized, let me share this Paleo Stuffing with you! It’s good my friends. I’ve made it a couple of years in a row now and it’s always welcomed by both paleo and non-paleo peeps.
Healthy Holidays
Sometimes we fear the holidays because of the food. I get many messages asking how to stay on a ‘healthy path’. Not wanting to offend family members by not trying their dish. I always say – just do you. If it offends a member of your family, simply explain how you feel . You feel badly when you eat food that is inflammatory or causes gut issues. People will usually stop nagging when you bring it around as to how it makes you feel.
Bring along dishes that you feel good about eating. You can take this Acorn Squash Shepard’s Pie and know you will feel good eating it and feel good afterward. The Paleo Stuffing is also a great idea. You can have that right along side turkey. I do this every year – take along side dishes that will accompany the turkey that is made by the host.
Whether or not you choose to eat paleo, keto, grain free ….or whatever eating style you follow, you should always do you. Never let someone take away what you have worked hard for all year long. That said, if you want to use the holiday season to indulge on things that you steer clear of all year, then by all means, have at it. It’s your call and in the end, you know you best!
I’ll go ahead and end on that note. Enjoy this recipe my friends!
Acorn Squash Shepard’s Pie
Ingredients
- 1 large acorn squash
- 1 lb ground beef
- 8 oz package sliced mushrooms
- 1/2 container of GreenValley Creamery (4 oz cream cheese)
- Garlic Powder
- Salt
- Pepper
- Avocado Oil
- 2 tbsp diced green onions
- Paprika
Instructions
- Preheat oven to 425 degrees.
- Slice acorn squash in 1/2 and seed. Brush on avocado oil to the flesh side of acorn squash. Sprinkle on salt, pepper and garlic powder. Place on baking sheet and back for 1 hour.
- In a pan, cook ground beef, breaking up as it cooks. Add mushrooms when ground beef is just about cooked through. Sprinkle with salt and garlic powder. Toss about and let sit.
- When acorn squash is done. Let it cool to the touch – then, scoop out squash from skin using a large spoon. Place into a blender, along with the cream cheese. Blend until smooth.
- Transfer ground beef/mushrooms to a small casserole dish. Pour the squash/cream cheese mixture over top of beef.
- Spread evenly over ground beef.
- Sprinkle diced green onion on top, as well as paprika if desired.
- Bake another 15 minutes ….and eat!