Paleo Magazine – August-September 2019

Beef-Stuffed Acorn Squash

PREP TIME: 20 MINUTES

COOK TIME: 35 MINUTES

SERVINGS: 4

LIST of INGREDIENTS the METHOD

HJVYUZX\HZOhalved lengthwise and seeded

:LHZHS[HUKISHJRWLWWLYto taste

1 TBSP avocado oil

 J\W VUPVUdiced

1 lb ground beef

 JSV]LZ NHYSPJminced

1-1/2 tsp chili powder

 [ZW NYV\UKJ\TPU

1 tsp paprika

 [ZW YLKWLWWLYÅHRLZ

 J\WZ IHI`ZWPUHJOSLH]LZpacked

 J\W JHUULKKPJLK[VTH[VLZ

1 Preheat the oven to 375°F. Line a baking sheet with

parchment paper.

2 Sprinkle the cut sides of the squash with a pinch each of

salt and pepper. Place cut sides down on the prepared baking

ZOLL[HUKYVHZ[MVYTPU\[LZVY\U[PSÅLZOPZ[LUKLYHUK

the skin gives a little when pressed.

3 >OPSL[OLZX\HZOPZJVVRPUNTHRL[OLÄSSPUN!/LH[[OL

avocado oil in a large skillet over medium heat. Add the onion

and cook, stirring frequently, until softened, 2-3 minutes.

4 Add the ground beef and garlic. Cook, stirring to break up

any large pieces of meat, until no longer pink, 4-5 minutes.

5 (KK[OLJOPSPWV^KLYJ\TPUWHWYPRHYLKWLWWLYÅHRLZHUK

a generous pinch each of salt and pepper. Stir to combine.

6 Add the spinach and diced tomatoes. Cook, stirring

frequently, until the spinach is wilted, 1-2 minutes.

7 ;VZLY]LKP]PKL[OLNYV\UKILLMTP_[\YLL]LUS`V]LY

the baked squash, skin removed, and serve.

LUNCH

108 August/September 2019

(^)