Beef Stuffed Squash: The Ultimate Veggie Power-Up!

Who needs tortillas or burger buns when you can stuff all that savory goodness into a beef stuffed squash? It’s like a veggie surprise party, but better—because it’s healthy and totally beach-body-approved! Grab your fork and get ready for a flavor explosion that’ll leave you feeling like a fitness superhero.

Servings: 6 (and yes, you’ll want seconds)

Here’s what you need:

• 3 Delicata squash (or butternut, acorn, or whatever squash you’ve got hanging around)
• 1 lb ground beef (no, we’re not using tofu here)
• 3 garlic cloves, minced (smelly breath = delicious flavor)
• 1 yellow onion, chopped (prepare for a tear-jerking experience)
• 1 red bell pepper, chopped (for that perfect crunch)
• 1 tsp ground cinnamon (yes, really)
• 1 tsp curry powder (spices are your friend)
• ¼ tsp sea salt (to bring it all together)
• ¼ tsp allspice (yes, this too)
• ¼ cup tomato sauce (because, why not)
• 1 Tablespoon coconut aminos (feel free to feel fancy)
• 1 (4oz) can mild green chiles, chopped (for that little kick)
• Fresh chives, chopped (totally optional, but makes you look like a pro)

Instructions:

1. Preheat your oven to 400°F—get ready for some squashy goodness!
2. Wash your squash (yes, wash it like you’re about to eat it) and slice each in half, lengthwise. Scoop out the seeds—because seeds belong in the trash, not in your dinner.
3. Pop those squash halves cut-side up on a baking sheet and roast them in the oven for 20-30 minutes, until they’re soft. Note: If you picked out the thickest squash in the market, you’ll be looking at the longer end of that cooking time. Patience, my friend.
4. While your squash is roasting, grab a skillet and cook up the ground beef over medium-high heat. Brown it like you mean it. Once it’s all sizzled and crispy, drain the grease (unless you’re feeling extra adventurous, then go ahead and skip it).
5. Put the skillet back over medium heat, and throw in the garlic, onion, and bell pepper. Cook, stir, and get that savory aroma filling your kitchen until everything’s soft and sweet.
6. Add in the cinnamon, curry powder, salt, allspice, tomato sauce, coconut aminos, and green chiles. Stir it all together, and let it cook for about 8 minutes. The mixture should be smelling like a spice market, and you’ll be resisting the urge to dive in with a spoon.
7. Now for the fun part: scoop that delicious beef mixture into your roasted squash halves like you’re stuffing a delicious little boat with all the goodness of the land.
8. Top it off with fresh chives (or don’t—totally your call) and serve it up immediately. You’ve just made squash the star of the show.

Nutritional Breakdown (because you totally deserve to know):
One serving equals: 245 calories, 13g fat, 9g carbs, 299mg sodium, 3g sugar, 2g fiber, and 22g protein. Yup, this dish is packing the good stuff.

Spread the Squash Love!
Share this fun recipe with your friends, and feel free to use the “refer a friend” link below. After all, the more people stuffing squash, the better. Let’s get this veggie party started!