A Week of Healthy Dinner Recipes to Support Your Workouts

Nicole Crawford


Women's Fitness, Family and Kids, Yoga



"After many years of practicing and many moments of saying, 'What the heck' (in cooking and in life), I’ve discovered that playing in the kitchen can be the most fun." Savannah Wishart sums up the spirit of this lasagna recipe in her article, Paleo Acorn Squash Lasagna. Instead of the usual noodles, Savannah uses acorn squash in this recipe for a healthy and gluten-free option.



Paleo Acorn Squash Lasagna

A Week of Healthy Dinner Recipes to Support Your Workouts - Healthy Eating, nutrition, Health, Food, recipes, meal planning, healthy eating



  • 1/2 large acorn squash or 1 medium acorn squash
  • 2 cans tomato sauce or 3-4 cups freshly pureed tomatoes
  • 4 fresh tomatoes, sliced
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 1 lb. organic grass-fed ground beef
  • Salt and pepper to taste
  • Cheese (optional and depending on your personal dairy tolerance)



  1. Preheat your oven to 400 degrees F.
  2. Cut the acorn squash in half length-wise. Continue to cut slices between the ridges of the squash (when you embark upon this challenge you'll understand why people don't normally choose acorn squash for their paleo lasagna). This makes the squash easier to peel.
  3. Take your peeler and peel the slices of squash (the most time-consuming part of the recipe).
  4. Once you have the peeled chunks of squash ready, slice them in smaller strips - about 1/4 inch thick. Don't worry too much if you can't make them as thin as you'd like; you might just have to cook it a few minutes longer.
  5. Your lasagna "noodles" are ready!


For the sauce:

  1. Head over to the skillet (cast iron are the best!) and brown your ground beef with the onions, until the meat is cooked and the onions are soft.
  2. If you are making your own tomato sauce to spread between layers, slice the tomatoes, pick a handful of basil, add a few tablespoons of olive oil, a dash of salt and pepper, and add all of the ingredients to a blender or food processor. Puree.
  3. Mince the garlic and slice the tomatoes.



  1. Put it all together in a 9x9 baking dish (we used a large cast iron skillet with high sides). Layer the dish in any order you'd like.
  2. Start with a layer of tomato sauce to prevent the squash sticking to the bottom.
  3. Layer slices of squash (try not to overlap them).
  4. Layer ground beef and onions.
  5. Layer fresh tomatoes and minced garlic.
  6. Sprinkle cheese on between the layers and on top (optional).
  7. Repeat!
  8. Season with salt and pepper.
  9. Put the dish in the oven and cook for 30-40 minutes.


Love pork? Click to page 7 for a simple pork chop recipe.


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