Harvest Stuffed Acorn Squash

Preheat the oven to 400 degrees F.

Acorn squash: Carefully slice the squash in half, with a spoon scoop out seeds and discard. Brush melted butter/oil onto the cut side of the squash, then season generously with salt and pepper. (you can also add 1 tsp of brown sugar if you'd like). Place the halves cut-side up on a baking sheet. Roast until fork-tender, 45 minutes to 1 hour.

In a large skillet on medium - high heat add oil, and onion until soft about 3-4 minutes. Then add garlic, carrots and ground beef, breaking the meat into small clumps.

Reduce heat to low add apple and herbs. Season with salt and pepper to taste. Set aside.

Once the squash is cool enough to handle, fill each squash with the meat/vegetable mix. Return back to the oven and bake for 3-5 minutes.

Toast the pecans: two methods

Oven: Spread the nuts onto a parchment-lined baking sheet. Melt some butter or coconut oil drizzle it over the pecan, toss until they're coasted with oil/ butter. Bake them into the oven at 350˚F for 6-10 minutes, stirring occasionally, until fragrant and toasted.

Stove top: In a large skillet over medium heat, you can add 1 Tbsp butter if you'd like stir until they are coated with butter. Shake the pan to get them to spread out in a single layer. Toast the nuts for 3-5 minutes, stirring often, until they are fragrant and toasted.

Set aside.

Remove squash the oven top with toasted pecans. You can also garnish with pomegranate seeds for a burst of citrus or freshly grated cheese.