Servings: 4 Servings
Stuffed Acorn Squash with Ground Beef, Brussels Sprouts, and Kale
A highly nutritious meal for any weeknight!
Ingredients
- 2 acorn squash
- 2 Tbsp avocado oil divided
- 1/2 yellow onion diced*
- 2 cups brussels sprouts sliced in half*
- 3 cloves garlic minced*
- 1 lb grass-fed ground beef
- 1 Tbsp dried oregano
- 2 tsp dried parsley
- 1/2 tsp ground nutmeg
- 1 tsp sea salt to taste
- 1 small head kale chopped
Instructions
- Preheat the oven to 400 degrees F. Chop the tip and tail off of the acorn squashes, slice in half, and scoop out the insides. Drizzle the flesh with a small amount of oil and sprinkle with sea salt. Place squash cut-side down on a large baking sheet and bake 50 to 60 minutes, until very tender when poked with a fork.
- While the acorn squash is roasting, prepare the ground beef filling. Add 1 Tablespoon avocado oil to a large skillet and heat to medium. Add the onion and saute, stirring occasionally, until onion is very soft, about 5 to 8 minutes.
- Add the brussels sprouts and garlic, cover, and cook 4 minutes, stirring occasionally.
- Scoot the vegetables off to one side of the skillet and add the ground beef. Allow it to brown 2 to 3 minutes, then mix it into the rest of the skillet. Add the remaining ingredients (oregano through kale), cover, and cook until kale has wilted, about 5 minutes.
- Place acorn squash halves on plates and stuff with desired amount of the beef stuffing mixture. Serve with your favorite side dish and enjoy.
Notes
*omit the onion, brussels sprouts, and garlic to make Low-FODMAP - you can replace them with other vegetables, like carrot and broccoli, if you'd like.
Nutrition
Serving: 1Serving, Calories: 304kcal, Carbohydrates: 19g, Protein: 28g, Fat: 15g, Fiber: 5g, Sugar: 3g