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 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.