Ingredients

The following ingredients have 4 Servings
  • 4-6 small-medium squash (8-ball, pattypan, etc. or 2-3 zucchini to make “boats”)
  • 1/2 lb ground beef (optional)
  • 1/2 onion
  • 1/2 bell pepper
  • 1 tomato
  • recommended: 1/4 teaspoon each: turmeric, cayenne, salt, pepper
  • For the Sweet Potato-Cauliflower Mash
  • 2 cups cauliflower florets (about 1/2 medium head)
  • 1 sweet potato, roughly chopped
  • 6 cloves garlic
  • recommended: 1 Tablespoon butter, 1/2 teaspoon paprika

Instruction

  • Turn oven to 400º.
  • Poke holes in the sweet potato. Bake for about 20 minutes, or until soft. (OR, cook it in the microwave for 6-8 minutes, turning every 2 minutes.) At the same time, roast garlic until soft and fragrant while you prepare other ingredients. (About 15 minutes.) Boil the cauliflower florets for about 8 minutes, or until tender. Drain (reserve some of the broth) and set aside to cool.
  • Blend cauliflower, garlic, and a little reserved broth until smooth and creamy. Scoop out the sweet potato and add to blender. Blend until smooth.
  • For the Squash
  • Cut the top off your squash. Scoop out the insides and place empty squash in the oven for 10 minutes until soft but not fully cooked.
  • Meanwhile, sauté onions, bell peppers, tomatoes, and diced squash innards with added seasonings for about 5-8 minutes or until soft. Remove from pan. If making ground beef, brown in pan with leftover vegetable liquid, then mix with cooked vegetables. (If not using beef, you can add this liquid to the cauliflower-sweet potato mixture.)
  • Stuff squash with vegetable mixture and bake for about 15 minutes, or until squash is full cooked! Serve over sweet potato-cauliflower mash and garnish with cilantro if desired.