Stuffed Butternut Squash with Beef & Kale

About This Recipe

Stuffed butternut squash with beef, kale, and a cinnamon tahini sauce makes an easy and healthy flavor-packed meal. It comes together in 50 minutes with just 15 minutes of active cooking time. Full of protein, carbs, and healthy fats and paleo, gluten-free, and Whole30.

Ingredients

• 2 small butternut squashes, cut in half and deseeded
• 1/2 tablespoon olive oil
• 1/2 cup diced onion ((60 grams))
• 1 pound ground beef ((I used 90/10))
• 4 packed cups packed kale, chopped ((140 grams))
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon red pepper flakes
• 1 tablespoon lemon juice
• salt and pepper, to taste
• 2 tablespoons tahini
• 1 tablespoon coconut aminos
• 1 tablespoon water
• 1/2 tablespoon lemon juice
• 1 teaspoon cinnamon
• salt and pepper, to taste

Instructions

1. Prep your butternut squash. Using a sharp knife, cut your squash in half lengthwise and remove the seeds. Drizzle the flesh with a little bit of oil, salt, and pepper.
2. Roast butternut squash. Preheat oven to 375 degrees Fahrenheit. Line 1-2 baking sheets with parchment paper. Place squash cut side down and roast for 40-45 minutes until soft and fork tender.
3. Make the sauce. Combine all sauce ingredients in a small mixing bowl and whisk together. Add more water if needed. Set aside.
4. Make the beef mixture. When there are 10 minutes left on the squash, make the beef. Heat a large skillet over medium heat, add 1/2 tablespoon oil, and let it get hot. Add onions and sauté for 2-3 minutes until soft. Add ground beef and salt and pepper and break it up with the back of a large spoon. Cook for about 3 minutes, stirring occasionally. Add kale and cook for another 2-3 minutes until it's wilted and the beef is cooked through and no pink remains. Add cumin, garlic powder, cinnamon, red pepper flakes, lemon juice, and a little salt and pepper and stir to combine.
5. Stuff squash. Remove squash from oven, flip over to reveal the flesh, and let cool for a minute. Evenly distribute the ground beef mixture over squash halves. Top them with a drizzle of tahini sauce.
6. Enjoy!