Stuffed Butternut Squash
This hearty recipe is well rounded with lots of protein, carbs and fat. It will not only fill you up, but warm you up on those cool fall nights as well.
Ingredients
- 1 whole butternut squash
- 3 pieces bacon
- 1 lb 96/4 grass fed ground beef
- 4 oz red onion chopped
- 2-3 cloves garlic minced
- salt and pepper to taste
- arugula for garnish (optional)
Instructions
- Pre-heat oven to 400 degrees. Pierce squash all over (I use a fork) and place in oven to roast for 45 minutes. Remove and let cool before slicing lengthwise. Once cooled, remove the seeds and toss, and scoop out the rest and set aside.
- While the squash is cooling, chop bacon into small pieces, then in a pan over cook over medium high heat. Once bacon releases some of the fat but still isn’t cooked, add onion and garlic. Once fragrant add beef and stir often until fully cooked. Add salt and pepper.
- Once meat is cooked, add in butternut squash and mix well, then add more salt and pepper if needed.
- Place squash and meat mixture into the butternut squash shells. Add a bit of greens on top for color and variety and serve.
Notes
Serves 2
Calories – 475
Protein – 57g
Carbs – 32g
Fat – 15g
(This is based on the edible part of the butternut squash weighing 15oz per person.)
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