Ingredients
Stuffed Squash
- 2 small butternut squashes, cut in half and deseeded (about 2 pounds each, raw)
- 1 pound 85% lean ground beef
- 4 cups packed kale, chopped
- 2 bell peppers, chopped
- 1/2 cup chopped onion
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon red pepper flakes
- 1 tablespoon lemon juice
- coconut oil, for greasing
Cinnamon Tahini Sauce
- 2 tablespoons tahini
- 1 tablespoon coconut aminos
- 1 tablespoon water
- 1/2 tablespoon lemon juice
- 1 teaspoon cinnamon
Directions
Crispy butternut squash topped with a tasty ground beef mixture makes for a perfect dinner. Serve with a side salad and enjoy!
xoxo,
Kristin
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Preheat oven to 375 degrees Fahrenheit. Line 1-2 baking sheets with parchment paper. Drizzle some melted coconut oil, salt, and pepper on flesh of butternut squash. Place cut side down and roast for 40-45 minutes until soft.
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Make the sauce. Combine all sauce ingredients in a small mixing bowl and whisk together. Add more water if needed. Set aside.
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When there is 10 minutes left on the squash, make the beef. Heat a large well seasoned cast-iron skillet over medium heat. Once hot (about 1-2 minutes), add onions. Sauté for 2-3 minutes until soft. Add ground beef and peppers and break it up with the back of a large spoon. Cook for about 3 minutes, stirring occasionally. Add kale and cook for another 2-3 minutes until wilted and beef is cooked through and no pink remains. Add spices and lemon juice and stir through.
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Remove squash from oven and let cool a minute. Evenly distribute ground beef mixture over squashes and top with tahini sauce.
Recipe from: https://eatthegains.com/kale-beef-stuffed-butternut-squash/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=499425136_17866574_393268 Serves 5-7
