Another quick and healthy weeknight meal! See how we put it all together in a week-long meal plan HERE!
2 Acorn Squash
1.5 lbs ground meat (I use 1 lb grass fed ground beef and 1/2 lb free range ground pork)
1 Tbsp rosemary
2 tsp thyme
1 Tbsp roasted garlic powder.
1 Tbsp organic butter or avocado oil
1/2 red pepper, diced
1 zucchini, diced
1/2 c mushrooms, chopped
1/4 c chopped onions
Cut acorn squash in half horizontally. Place face down on a baking sheet and bake for 30 min at 350*. This can be done days ahead of time and stored in the fridge to make dinnertime a snap. Place your ground meat in a bowl. Add 1 Tbsp rosemary, 2 tsp thyme, and 1 Tbsp roasted garlic powder. Combine thoroughly (just use your hands). Add 1 Tbsp butter or avocado oil to a pan. Saute red pepper, zucchini, onion and mushrooms until they are beginning to soften. Add the ground meat and cook until meat is thoroughly cooked. Remove the seeds from the acorn squash with a spoon and discard. Stuff acorn squash and top with cheese if desired and bake at 350* to heat through (maybe 10 min).