Recipe adapted from Laura’s Lean Beef. For more information, visit laurasleanbeef.com.
Set EGG for indirect cooking at 375˚F/191˚C.
Cut each acorn squash in half (stem to tip) and scoop seeds and pulp into trash. Line a baking pan with parchment paper and spray lightly with cooking spray. Place squash onto pan, cut side down and cook 25 minutes, until soft. Remove squash and turn them cut side up.
Heat oil in non-stick skillet on EGG. When hot, add onion and cook until soft, about 5 minutes. Add beef to skillet and cook until all pink is gone. Sprinkle allspice, clove, cinnamon, orange peel and red pepper flakes over all and cook briefly, until fragrant. Stir in currants and deglaze pan with red wine. Remove from heat and cool slightly. Stir in bread crumbs, almonds, eggs and most of parsley (reserve some for garnish).
Divide beef filling evenly among the squash. Return to EGG for about 15 minutes. Remove, sprinkle with any remaining parsley and serve immediately.
Makes 6 servings