It was time to move onto the main course after we stuffed our faces with salmon cakes and salsa. Thanks to Tim for his help scooping out all of the squash! I typically just stuff the squash with the beef/onion mixture, but I decided to do a casserole since I was cooking for so many people. It was definitely a lesson learned... it was quite a workout scooping squash, mashing all of it, mixing it with four pounds of beef, etc. Next time I will go back to the standard method of stuffed squash! I will be sure to post the recipe so you can see the difference.
Ingredients:
- 2 acorn squash, halved
- 1 lb. grass-fed ground beef
- 1 sweet onion, chopped
- 1 Tbsp. garlic, chopped
- 1 Tbsp coconut oil
- 2 tsp cinnamon
- Salt & pepper
Instructions:
1. Preheat oven to 375 degrees
2. Scoop the seeds out of your squash (you can save these to roast later!) and brush with a little coconut oil
3. Put the squash on a baking pan cut side up, and add some water to the pan so the skin doesn't burn
4. Bake for 30-40 minutes until a fork can easily go through the squash
5. While squash is baking, heat coconut oil over medium heat and add onions and garlic
6. In a separate pan, cook grass-fed ground beef over medium heat until cooked thoroughly (about 10 min)
7. Add drained beef to the onion/garlic mixture, and set aside
8. When squash is done (and cool enough to handle), scoop the squash out of the skins and add to a pot
9. Mash the squash with a potato masher, and then add the beef/onion/garlic mixture
10. Add cinnamon, salt, and pepper to the pot. Mix throughly and then transfer the mixture to a casserole dish
11. Bake for 20 minutes and then serve hot!
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