Ingredients
The following ingredients have 4 Servings
- 1 medium acorn squash or 2 small (halved and seeds scooped out)
- 1/2 lb grassfed ground beef
- 1 small onion
- 4 cloves of garlic
- 5 cups chopped kale
- 1 cup cooked long grain white rice
- 2 tsp dried thyme
- Sea salt/pepper to taste
- 1 cup raw cheese (grated)
- 2-3 TB blanched almond flour (if you are nut free you can use bread crumbs or just leave it out)
Instruction
- Place the halved acorn squashes flesh side up on a baking sheet, butter the flesh, and then salt and pepper the flesh. Roast in a 425 degree oven for 50 minutes.
- While the squash is roasting, cook the filling (the filling only takes about 20 minutes to make so you can either make it ahead of time or make it a half hour into roasting the squash so they are done at the same time). Start by browning the ground beef. Make sure you season the beef with salt and pepper while it cooks. Set the beef aside. Leave the fat behind in the pan.
- Melt a few TB of butter (or bacon grease makes this taste amazing!) in the pan and add the onion with a big pinch of sea salt. Saute for about 5 minutes.
- Add the garlic, chopped kale and seasoning cook about 5 minutes until the kale is softened.
- Stir in the cooked beef and cooked rice to combine.
- Stuff the middle of the roasted squash with the cooked kale and beef filling. Really stuff it all in there. Sprinkle cheese over the top, then the almond flour. Put little pats of butter over the top of the almond flour topping to brown it up while it cooks.
- Bake at 425 degrees for 10-15 minutes to melt the cheese and brown the top.
