Stuffed Acorn Aquash

Ingredients

1 tablespoon olive oil

1/2 medium sweet or red onion, diced

5 cloves garlic, chopped

1 lb. organic grass fed ground beef, 96% lean

2 cups Baby Bella mushrooms, chopped

1 small green or red bell pepper, seeded, cored, diced

1/4 teaspoon cumin

1/4 teaspoon nutmeg

A dash of spicy curry, red pepper, or other spice, to taste

2 yellow tomatoes, seeded, diced

1-2 teaspoons dried Italian Herbs, to taste- basil, oregano, marjoram, sage, thyme

Splash of balsamic vinegar

1 Tablespoon raw organic agave nectar- or molasses

1/4 cup Muir Glen Organic Ketchup

1/2 cup of broth- such as Better Than Bouillon- Organic Beef- make and set aside

Fresh chopped parsley, as needed

Instructions
1. Heat the olive oil in a large skillet and add the onion and garlic; stir for a minute or two. Add the ground beef, mushrooms, pepper and tomatoes; season with spices and herbs and stir. Brown the meat a good bit. Add a splash of balsamic vinegar, the agave nectar, and ketchup; stir; keep it on a low simmer and don't over-cook it. Take it off the heat as soon as the pinkness leaves the beef. Toss in some fresh chopped parsley.


2. Remove the squash halves from the oven. Let them cool a bit in the pan. When they have cooled enough to handle, pour off the syrupy liquid (captured in the hollow) into a large measuring cup. Set aside.


3. Lower the heat in the oven to 350 degrees F.


4. Stuff each squash with the beef-mushroom filling.


5. Add the broth you made earlier to the maple syrup-olive oil mixture and mix well. Pour a little over the filling of each squash.


6. If the water has totally evaporated from the pan, add more- just an inch or two. Bake the squash for 25 to 30 minutes (or a bit longer if the ingredients have cooled), until piping hot- and the squash is tender.


Note: cover loosely with foil, to help keep it moist, if you like.


For serving, sprinkle with some fresh chopped parsley.