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

Preheat your oven to 400°F (200°C). 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 dried rosemary, cooking for an additional 2 minutes.

Remove the skillet from heat and mix in 1/2 cup of crumbled blue cheese until melted and combined. Once the squash is done roasting, carefully flip the halves over and fill each with the ground beef mixture.

In a small bowl, whisk together 1/4 cup of maple syrup and 2 tablespoons of balsamic vinegar. Drizzle this glaze over the stuffed squash.

Return the stuffed squash to the oven and bake for an additional 10 minutes. Remove from the oven and let cool for a few minutes before serving.

Garnish with fresh parsley if desired and enjoy your unique dish!