Turmeric Beef Stuffed Squash
A super satisfying recipe that's low in FODMAPs but high in flavor! Turmeric not only gives this dish pops of flavor and color, but has been shown to be helpful in treating symptoms of IBS and other gastrointestinal issues. Gluten-, dairy-, and soy-free!
- 1 tsp Coconut oil
- 2 Acorn Squash (halved, seeds removed)
- 1 lb Grass-fed Extra Lean Ground Beef
- 1/4 cup Green Onion, chopped (green parts only)
- 1 tbsp Ginger (fresh, minced or grated)
- 1 tbsp Turmeric
- 1 tsp Cumin
- 1 tsp Pink Himalayan Salt
- 1 tsp Oregano (dry)
- 2 cups Baby Spinach Leaves
- 1/2 cup Organic Coconut Milk (full fat, from the can)
- Preheat the oven to 420ºF and line a baking sheet with parchment paper.
- Carefully slice the pointy tips off the bottom of the acorn squash to create a flat surface, slice them in half through the center, and place face-up on the baking sheet. Bake for 40-45 minutes or until golden brown.
- Meanwhile, heat a large pan over medium-high heat. Add the beef to the pan, breaking it up with a wooden spoon as it cooks.
- Once the beef is cooked through and no longer pink, add the green onion and the rest of the spices. Add the baby spinach to the beef mixture at the end and stir until it begins to wilt. Stir in the coconut milk. Season with additional salt if needed.
- Remove the squash from the oven and stuff each half with the beef/spinach mix. Divide between plates and enjoy!
- Leftovers? Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is equal to half of one filled acorn squash.
- More Flavor? Add lemon or lime juice, hot sauce, cayenne pepper or coriander to the beef mixture.
- Additional Toppings? Top with cilantro or parsley.
- No Acorn Squash? Use a different variety of squash or sweet potato.