Description
An easy and delicious dinner for any night of the week!
Ingredients
For the squash:
- 2 butternut squash (try to find one with a long neck) cut into 1 inch thick rounds, neck only
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
For the ground sirloin filling:
- 2 tablespoons olive oil
- 2/3 cup chopped onion
- 2 garlic cloves, finely chopped
- 2 ½ — 3 cups sliced brown mushrooms
- 1½ pounds ground sirloin
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne
- 3 cups fresh spinach, roughly chopped
- 1 teaspoon coconut aminos
Instructions
- Preheat the oven to 400F. Peel and cut the butternut squash into 1-inch thick rounds.
- Brush with olive oil and sprinkle with salt and pepper. Place the rounds on a large parchment paper-lined sheet pan and put in the oven.
- Roast the butternut squash rounds until soft but not mushy, for about 35-55 minutes, flipping halfway through.
- While the butternut squash is roasting, heat 2 tablespoons of olive oil in a large sauce pan over medium heat and sauté the onions for 3 minutes then add the garlic and cook for 30 more seconds, stirring.
- Add the mushrooms and cook, covered, for 3 minutes. Uncover the pan and cook for 3 more minutes.
- Add the ground sirloin in clumps. After 3 minutes, stir the ground sirloin to break up the clumps and continue cooking until the meat is well done and no longer pink, about 3 minutes.
- Sprinkle the mixture with the salt, pepper, and cayenne and stir to combine. Add the spinach and, stirring continuously, cook for 2 minutes. Add the coconut aminos, stir to combine, and remove the pan from heat.
- Remove the butternut squash from the oven and divide on four plates. Top the butternut squash with the ground sirloin mixture, garnish with Marinated Red Onions, and serve!
Nutrition
- Serving Size:
- Calories: 575
- Sugar: 7.4 g
- Sodium: 958.7 mg
- Fat: 12.9 g
- Carbohydrates: 152.3 g
- Protein: 10 g
- Cholesterol: 0 mg
