Savory Ground Beef and Blue Cheese Stuffed Acorn Squash with Maple Balsamic Glaze

Preheat your oven to 400°F. Cut the acorn squash in half and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper.

Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes until tender. In a skillet over medium heat, add 1 tablespoon of olive oil and sauté 1 diced onion until translucent, about 5 minutes.

Add 1 pound of ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 7-10 minutes.

Stir in 2 cloves of minced garlic, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika, cooking for an additional 2 minutes until fragrant.

Remove the skillet from heat and mix in 1/2 cup of crumbled blue cheese until melted and combined. Once the acorn squash is done roasting, carefully flip them cut-side up and fill each half with the ground beef mixture.

In a small saucepan, combine 1/4 cup of balsamic vinegar and 2 tablespoons of maple syrup, bringing it to a simmer over medium heat.

Cook for 5-7 minutes until slightly thickened. Drizzle the maple balsamic glaze over the stuffed squash and garnish with fresh parsley before serving.