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!
For the Stuffed Squash You’ll Need:
1 Acorn Squash
1 lb grass fed ground beef
2 tbsp coconut oil
1/2 white onion, diced
3 cloves garlic, chopped
4-6 leaves baby bok choy
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:
1 head broccoli- use the stems! Just use a potato peeler to remove the outer layer, cut into smaller pieces and voila!
3 tbsp EVOO
Salt and Pep
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:
1 tbsp ghee
4 eggs (2 per person)
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.
