NurseFlood is a registered nurse with a passion for whole foods and all things Paleo.
Unsure about what to do with an autumn acorn squash? Looking to switch up your traditional stuffed pepper recipe? Try this healthy comfort food to fill your stomach and lean your waistline.
|Prep time||Cook time||Ready in||Yields|
1 hour 10 min
- 1 pound ground beef (grassfed, if possible)
- 2 whole acorn squash
- 1 cauliflower
- 1 tablespoon crushed garlic, diced
- 1 teaspoon sea salt
- 1 teaspoon crushed red pepper
- 1 tablespoon coconut oil
- 1/2 cup onion, diced
- Bake acorn squash facedown on baking sheet or in baking dish at 400°F for 30 mins. If not done, cook longer, checking regularly. Squash is done when skin is soft and gives way to a fork. Be careful; it will be very hot.
- While squash is baking, wash and cut up cauliflower. Place cauliflower in food processor (or Vita-mix, using wet chop method) and “rice” cauliflower. Cauliflower should resemble white rice when complete. Cauliflower "rice" is a fantastic substitute and can be used in a number of dishes.
- Add coconut oil to sauté pan with onion. Cook until soft. Brown ground beef. Do not overcook! Mix in spicy seasoning.
- After beef is nearly browned, saute cauliflower in pan with oil of choice, adding sea salt and cracked pepper to taste.
- When squash is done, scoop out seeds and pulp with a large spoon. Replace with beef and “rice” mixture.
- Bake at 350°F for 10 to 20 minutes.