Ground Beef and Bok choy stuffed Acorn Squash with Roasted Broccoli
Happy Thursday Pretty People!
Here's a great recipe for a week night and it's got some nice fall flavors going on (this is for you sweet Jen!). It's ground beef and bok choy stuffed acorn squash with roasted broccoli. Mmmmmm, I wish you guys had smell-o-vision!
Ingredients
- For the Stuffed Squash
- Acorn Squash - 1
- grass fed ground beef - 1 lb
- coconut oil - 2 tbsp
- white onion, diced - 1/2
- garlic, chopped - 3 cloves
- baby bok choy - 4-6 leaves
- For the Roasted Broccoli
- broccoli - use the stems! Just use a potato peeler to remove the outer layer, cut into smaller pieces and voila! - 1 head
- EVOO - 3 tbsp
- Salt and Pep
- For the Fried Egg
- ghee - 1 tbsp
- eggs (2 per person) - 4
Instructions
For the Stuffed Squash
- Preheat the oven to 400 degrees and cut the acorn squash in half and remove the seeds. This will take some muscle! Bake this for an hour.
- Meanwhile, kick back and about 30 minutes in, start the beef.
- After the squash is done, set aside and throw in the broccoli (see below).
- Melt the coconut oil in a stainless steel pan and add the onion and garlic.
- Sautee until the onions are translucent and add the bok choy.
- After this has softened up add the raw ground beef and cook until browned.
- Place the mix into 1/2 of the squash and add some salt and pep.
- If you want you can even add a little ghee to the squash before you put the ground beef in. Hoorah for good fat!
For the Roasted Broccoli
- Preheat the oven to 400. Toss the broccoli in the EVOO and salt and pepper. Roast for 40 minutes or until slightly browned and crunchy.
For the Fried Egg
- Right before you're ready to eat, heat the ghee in a small non stick pan, add 2 eggs (don't break the yolk!).
- Let them simmer on medium high heat for about 5 minutes (they'll get nice and crunchy this way) and flip to the other side for 1 minute.
- Repeat this if you're cooking for another person.
Live to Thrive,
Lauren
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