Tuesday, November 14, 2017

Jamaican Beef Stuffed Squash


The smell of sweet squash baking in the oven is reason alone to make this for dinner (and the spiced beef mixture adds a whole other dimension of fragrance and flavor). This meal is so fresh and one you can feel good about eating since it's the perfect combination of carbs, protein and fat - leaving you full and satisfied. Pair this with a glass of dark red wine and you have a meal that will easily help you warm up on these chilly evenings.



1. Preheat oven to 400. Line a baking sheet with foil and place the squash halves on top. Drizzle with olive oil, season with salt and pepper and roast for 40 minutes, or until tender. 

2. Meanwhile, melt olive oil and butter in a large skillet over medium-high heat. Add beef and cook until browned; transfer to a large mixing bowl. 



3. Add the onion, garlic, carrots and jalapeno to the pan and cook until softened, about 4 minutes. Add the remaining ingredients (minus the peanuts and cilantro) and cook for 3 minutes longer. Transfer to the same bowl as the beef and stir to combine. 





4. Scoop the beef mixture evenly into each squash well and bake for 10 minutes longer.


5. Once out of the oven, let the squash rest for 5 minutes, then garnish with crushed peanuts and cilantro.




Jamaican Beef Stuffed Squash 
Serves 4

All you need:
1 tablespoon olive oil
2 small butternut squash, halved and seeded

1 tablespoon olive oil
1 tablespoon unsalted butter
1 pound lean ground beef
1 small yellow onion, diced
3 garlic cloves, minced 
2 small carrots, peeled and diced
1 jalapeno, seeded and chopped
2 tablespoons tomato paste
1 teaspoon curry powder
1 teaspoon ground cinnamon 
1 tablespoon reduced sodium tamari (or soy sauce)
1 tablespoon Worcestershire sauce 
1 teaspoon agave nectar
1 teaspoon hot sauce
1 cup beef stock 
1/4 cup golden raisins 

Crushed peanuts and chopped cilantro, for garnish 

All you do:
1. Preheat oven to 400. Line a baking sheet with foil and place the squash halves on top. Drizzle with olive oil, season with salt and pepper and roast for 40 minutes, or until tender. 
2. Meanwhile, melt olive oil and butter in a large skillet over medium-high heat. Add beef and cook until browned; transfer to a large mixing bowl. 
3. Add the onion, garlic, carrots and jalapeno to the pan and cook until softened, about 4 minutes. Add the remaining ingredients (minus the peanuts and cilantro) and cook for 3 minutes longer. Transfer to the same bowl as the beef and stir to combine. 
4. Scoop the beef mixture evenly into each squash well and bake for 10 minutes longer. 
5. Once out of the oven, let the squash rest for 5 minutes, then garnish with crushed peanuts and cilantro. 
 

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