Stuffed Delicata Squash with Ground Beef
Stuffed Delicata Squash with Ground Beef, cranberries, pecans, and green onion - paleo, whole30, yummy!
Servings: 4 people
Calories: 506kcal
Ingredients
- 2 large delicata squash
- 2 Tbsp avocado oil
- 1 lb ground beef
- 1/2 yellow onion finely chopped
- 3 cloves garlic minced
- 1/3 cup chicken broth or water
- 2 tsp Italian Seasoning
- 1/2 tsp sea salt to taste
- 1/2 cup raw pecans chopped
- 1/2 cup dried cranberries
- 4 stalks green onion chopped
Instructions
- Begin by roasting the delicata squash. To do so, preheat the oven to 350 degrees F and trim the ends off each squash. Cut them in half length-wise, and use a sturdy spoon to scoop out the seeds. Drizzle with avocado oil and sprinkle with sea salt. Place the squash on a baking sheet cut-side down, then bake for 30 to 40 minutes, until the squash is nice and tender. You want to be able to scoop the flesh easily.
- While the squash is roasting, prepare the ground beef stuffing mixture. Heat the avocado oil in a large skillet over medium-high and add the chopped onion. Cook, stirring occasionally, until softened and fragrant, about 5 minutes. Place the ground beef on the hot skillet. Allow it to brown for 3 to 4 minutes before flipping it to the other side and browning for another 3 to 4 minutes. Use a spatula to break up the meat into smaller pieces and mix it in with the onion.
- Add the garlic, sea salt and Italian seasoning and cook another 2 minutes. Add the broth (or water) and cook at a full boil until much of the liquid burns off but the meat is still moist. Stir in the pecans, dried cranberries and green onion.
- Stuff the delicata squash with desired amount of round beef mixture and serve!
Nutrition
Serving: 1of 4 | Calories: 506kcal | Carbohydrates: 23g | Protein: 26g | Fat: 30g | Fiber: 3g | Sugar: 8g