• 2 acorn squash, halved and seeds removed
  • 1 head of cauliflower
  • 1-1.5 lbs organic ground beef
  • 1 package of mushrooms (any kind will do-I used buttons)
  • 1 apple, diced
  • 1 yellow onion, diced
  • 1/2 cup pecans, chopped
  • 2 tablespoons coconut aminos
  • 1/4 cup coconut milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon garlic powder
  • 1/4 teaspoon dried minced garlic
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • salt and pepper, to taste


Preheat oven to 350 degrees.

Cut acorn squash in half and pull out of the seeds. Place open side down on a cookie sheet or baking dish and bake for about 40 minutes or until you press on the outside skin and it gives a bit.

While the squash cooks, rice your cauliflower by throwing it in a food processor. I used a shredding attachment to better rice the cauliflower.

Once the cauliflower is riced down, add your cauliflower to a saucepan over medium heat, along with 2 tablespoons of water and 2 tablespoons of coconut aminos.

While your rice is cooking, pull out a large skillet and add your chopped onions and apples. Let cook for about 3 minutes then add ground beef. Cook until beef is half way cooked through, then add in mushrooms.

Let ingredients cook down for a bit longer, then add your seasonings, coconut milk, and vinegars to the saucepan. Mix thoroughly.

When the cauliflower rice and beef mixture is also done cooking, add the two of them together in either a large bowl or directly to the beef pan if there is room. Add your chopped pecans to the mixture.

Once the squash is done cooking, turn squash over, stuff with beef and rice mixture into your squash.

Bake uncovered for around 8 minutes or until heated through.