Stuffed Butternut Squash with Beef & Kale
Stuffed Butternut Squash with Beef & Kale topped and a Cinnamon Tahini Sauce makes an easy and healthy flavor packed meal. Comes together in 50 minus with 15 minutes of active cooking time. Full of protein, carbs, and healthy fats and is paleo, gluten free, and Whole30 approved!
- 2 small butternut squashes, cut in half and deseeded (1200-1300 grams each, raw)
- 1 pound ground beef (I used 85% lean)
- 4 cups packed kale, chopped (140 grams)
- 1/2 cup chopped onion (60 grams)
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon red pepper flakes
- 1 tablespoon lemon juice
- avocado oil, for greasing
Preheat oven to 375 degrees Fahrenheit. Line 1-2 baking sheets with parchment paper. Drizzle some avocado oil and salt and pepper on the flesh of butternut squash. Place cut side down and roast for 40-45 minutes until soft.
Make the sauce. Combine all sauce ingredients in a small mixing bowl and whisk together. Add more water if needed. Set aside.
When there is 10 minutes left on the squash, make the beef. Heat a large well seasoned cast iron skillet over medium heat. Add oil if needed. Once hot (about 1-2 minutes), add onions. Sauté for 2-3 minutes until soft. Add ground beef and salt and pepper 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 cumin, garilc powder, cinnamon, red pepper flakes, lemon juice, and a little salt and pepper and stir through.
Remove squash from oven and let cool a minute. Evenly distribute ground beef mixture over squashes and top with tahini sauce. Enjoy!
Serving: 1stuffed squash + 1/4 tahini sauce | Calories: 576kcal | Carbohydrates: 74g | Protein: 30g | Fat: 22.4g | Saturated Fat: 6.8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Potassium: 1990mg | Fiber: 23g | Sugar: 15.8g | Vitamin A: 74192IU | Vitamin C: 132mg | Calcium: 373mg | Iron: 7.8mg