Keto Recipe: Clean Keto Stuffed Acorn Squash

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Clean Keto Stuffed Acorn Squash

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4 COMMENTS

  1. Recipe link claims that “acorn squash is the exact same as zucchini”. Uh, no. They’re a different fruit entirely, and acorn squash have a -ton- more starch and carbs in them.

    The author here has not gotten their hands on acorn squash, I would suspect they’ve picked up a [Ronde de Nice Squash](https://www.google.com/search?client=ms-android-verizon&sxsrf=AOaemvJUbzKFdI6sU_nt8mIiIgYKFcqRgA:1635886896217&q=ronde+de+nice&spell=1&sa=X&ved=2ahUKEwjhm93KyfrzAhXWHc0KHf1CBsoQBSgAegQIARAC&biw=432&bih=736&dpr=2.5) (sometimes sold as a round zucchini) which would better fit the color palette of the picture for the above recipe to boot.

    Acorn squash has roughly 24carbs per cup (roughly half a medium squash as the recipe states), where as a zucchini has like 3carbs per cup.

  2. Isn’t squash way more carby than that? I thought squash in general was a no go for keto

  3. I’m getting weirdly inconsistent data for acorn squash net carbs… I don’t know why so many sites list the raw carbs and fiber since no one eats it raw… Does look like if you eat a cup of that acorn squash you’re eating about 29g carbs which includes about 9g fiber for 20g net carbs in a serving. Not as low as zucchini… You may not be eating a full cup though, depending on how thorough of a scraper you are. I wouldn’t eat it every day but it’s doable for keto.

  4. If you love Mexican food you will love this Clean Keto Stuffed Acorn Squash that is tasty and so easy to make.

    INGREDIENTS

    2 small acorn squash

    2 tbsp olive oil

    salt and pepper

    1 lb ground beef

    1 small onion, diced

    1 garlic clove, minced

    1 tbsp taco seasoning

    ¼ cup beef broth

    1 tbsp tomato paste

    TOPPINGS:

    avocado

    cilantro

    green onion

    hot sauce

    [FULL RECIPE HERE](https://eatbefitexplore.com/keto-stuffed-acorn-squash/)

    INSTRUCTIONS

    Preheat the oven to 400°F. Cut the squash in half, remove the seeds and cover with olive oil. Season with salt and pepper. Roast for 30 minutes or until it’s fork-tender. Meanwhile, make the taco filling. Heat 1 tbsp olive oil in a medium skillet. Add onions and garlic. Cook until translucent. Add in ground beef and cook until brown. Add taco seasoning, tomato paste, and beef broth. Cook for 5 minutes. Take out the squash from the oven and evenly distribute the beef mixture onto the squash. Top with avocado, cilantro, green onion, and hot sauce.

    Serving Size 1

    Calories310

    Total Fat20g

    Carbohydrates10g

    Protein24g

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