Stuffed Squash
Stuffed Squash
serves two
2 carnival squash (I think. See photo. Acorn will work, too)
1 cup of uncooked ground beef or leftover roast
1 spring onion, sliced
1 large clove of garlic, minced
4 or 5 cremini mushrooms, diced
2 tbsp butter or ghee
1/4 cup diced green chili’s (canned, optional)
1 tsp chili powder
2 tsp oregano
Sea salt + pepper
1/4 cup canned, full fat coconut milk
Preheat the oven to 400 degrees.
Slice your squash in half, and place seeds down in a pan. Fill a centimeter with water – this will prevent sticking ; make the flesh nice and soft.
While it’s baking, saute the sliced onion and garlic in melted butter. Careful not to burn it! Add the raw beef in little bits, and stir. Add the seasonings, and the chilis if you’re using them.Or using cooked beef at it last to warm up the meat.
After 30 minutes, check your squash by poking the skin with a fork. If it slides through, they’re done. Pull them out and toss the seeds. Scoop out the flesh (careful not to rip the skin if you’re using it as a serving bowl) and toss it in the skillet with the burger mixture. Add the coconut milk, and stir over low heat to combine. Mash it up a bit, if you have to.
Serve in the squash bowls. Top with cheese, or crumbles cashews.
serves two
2 carnival squash (I think. See photo. Acorn will work, too)
1 cup of uncooked ground beef or leftover roast
1 spring onion, sliced
1 large clove of garlic, minced
4 or 5 cremini mushrooms, diced
2 tbsp butter or ghee
1/4 cup diced green chili’s (canned, optional)
1 tsp chili powder
2 tsp oregano
Sea salt + pepper
1/4 cup canned, full fat coconut milk
Preheat the oven to 400 degrees.
Slice your squash in half, and place seeds down in a pan. Fill a centimeter with water – this will prevent sticking ; make the flesh nice and soft.
While it’s baking, saute the sliced onion and garlic in melted butter. Careful not to burn it! Add the raw beef in little bits, and stir. Add the seasonings, and the chilis if you’re using them.Or using cooked beef at it last to warm up the meat.
After 30 minutes, check your squash by poking the skin with a fork. If it slides through, they’re done. Pull them out and toss the seeds. Scoop out the flesh (careful not to rip the skin if you’re using it as a serving bowl) and toss it in the skillet with the burger mixture. Add the coconut milk, and stir over low heat to combine. Mash it up a bit, if you have to.
Serve in the squash bowls. Top with cheese, or crumbles cashews.
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