Trying to “squash” those carbs that sneak into your diet?
Today, you’ll get the chance to do just that with our squash-tastic recipe of the week: stuffed squash! This is an awesome way to enjoy beef guilt-free.
Here’s the trick: you use the squash as a little boat that holds your beef and veggies. Cool, right? You’ll feel full, and you’ll miss the carbs that come in hamburger buns and tortillas!
Below, we’ve listed a few veggies to mix in, but feel free to experiment with your favorite veggies as well. You can even switch out the beef for a different protein if you’d like!
Hungry yet? We knew you would be…
- 3 Delicata squash (butternut, acorn, or other similarly-sized squashes also work great)
- 1 lb of ground beef
- 3 cloves of garlic, minced
- 1 yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 teaspoon of ground cinnamon
- 1 teaspoon of curry powder
- 1/4 of a teaspoon of sea salt
- 1/4 of a teaspoon of allspice
- 1/4 of a cup of tomato sauce
- 1 tablespoon of coconut aminos
- 1 (4 oz) can of mild green chiles, chopped
- Fresh chives, chopped (optional as a garnish)
- Preheat the oven to 400°F. Wash the squash and slice each in half lengthwise. Scoop out all of the seeds. Place the squash halves, cut side up, on a baking sheet and roast them in the oven until tender (about 20-30 minutes). The roasting time will vary depending on the size of your squash; the bigger and thicker the squash, the longer the roasting time will be.
- Place a large skillet over medium high heat and brown the ground beef. Drain the pan.
- Place the pan back over medium heat and add in the garlic, onion, and bell pepper. Cook them until soft, stirring often. Add in the remaining ingredients and continue to cook them for 8 minutes.
- Fill each squash with a generous serving of the ground beef mixture. Top each squash with fresh chopped chives, if desired. Serve them immediately. Enjoy!