This simple recipe marries winter squash, late season spinach, and some grass fed ground beef to create a tasty dish in a fun package! I used some red kuri squash that came in my produce box, but it would work equally well with acorn or any kind of winter squash that has a large hollow space.
The squash needs a little lead time to roast in the oven before you add the filling and finish it off, so it might not be the best dish for busy weeknights when you need to get dinner on the table quickly. You could work around that by roasting the squash ahead of time (I’m a big fan of the weekend cook-up plan when I know I’m going to have a busy week ahead). In fact, this could be a complete make ahead meal, with just the final step of heating and marrying the flavors together in the oven being done just prior to eating.
You could also vary the fillings – use a different type of ground meat, season with some other spices or herbs, or sub in different vegetables for the spinach. This is as much a template as it is a recipe so have fun with it!
Notes for healing diets:
- SCD or GAPS: Legal.
- AIP: No modifications needed, unless you are avoiding seed based spices, in which case you’d want to omit the pepper.
- Low FODMAPS: Omit the onions and garlic and be cautious with the squash. I can’t find any analysis of red kuri squash specifically, and can only go by what I see for other types of squash. Some lists indicate that pumpkin is high FODMAP and butternut squash is moderate. Others put both in the moderate category. Use your own tolerance level as a guide.
Want more recipes like this? Check out this Paleo Winter Vegetable Recipe Roundup from Like a Normal Person!