- 3 smaller kabocha squash (or acorn)1 pound ground beef1 bag of frozen cauliflower rice1 large onion1 tbsp. coconut oil1/4 tsp. garlic powder1 tbsp. dried Italian spicesa handful of Italian fresh herb2 1/2 tsp. ground fennel1/2 tsp. pink Himalayan salt
I was intrigued with the kabocha squash since I have never cooked one before, and after seeing all the festive fall recipes posted, I couldn’t help but jump on the wagon! If you have never tasted these beauties, they are a delicious blend of sweet potatoes and butternut squash but creamier texture. The skin, although rough before it is cooked after it is tender and can be eaten as the rind is rich in fiber, vitamins, and minerals.
There are many squash options, and it can be a little overwhelming. We tend to stick with the familiar butternut, spaghetti, or zucchini squash. I am here to encourage you to branch out a little and try some other varieties like the acorn squash, sweet dumpling squash, kabocha (great for stuffing), or buttercup squash (great for mashing with ghee).
I love using the cute, orange, and green speckled carnival squash for decoration, but when I realized it has a light maple, buttery flavor, my taste buds swooned. I always have extra on hand as decorations these days if I need to add it to my dinner plate!
These delicious vegetables have several things in common as they are all packed with nutrients like potassium, vitamins A and C, magnesium, to name a few. Therefore, they are a great option to the hum-drum, boring rice, or potato, not to mention much healthier of choice packed with the flavor of fall that is super satisfying!
Oh, and the good news is they are FreeDiet® approved for Phase 1 because they tend to be lower carbohydrates and not a common food allergen, so your body will thank you! I love food science, and I always marvel at how our body thrives off of real food!
Italian Stuffed Squash
- 3 smaller kabocha squash (or acorn)
- 1 pound ground beef
- 1 bag of frozen cauliflower rice
- 1 large onion
- 1 tbsp. coconut oil
- ¼ tsp. garlic powder
- 1 tbsp. dried Italian spices
- a handful of Italian fresh herb
- 2½ tsp. ground fennel
- ½ tsp. pink Himalayan salt
- Pre-heat oven to 350 degrees.
- Steam/bake washed squash for 25 min. until a fork goes in easily.
- Let squash cool for few minutes and cut in half and deseed, and then salt halves.
- In a large frying pan with oil, saute' med heat the diced onions until lightly browned.
- Add meat with spices and salt.
- Cook meat slightly under as you will bake it all together in the end for 15min.
- Add cauliflower rice and stir until warm, add salt to taste and chopped fresh herbs.
- Scoop mixture into halved squash cups pressing the mixture firmly.
- Bake at 350 for another 15 minutes and enjoy with a drizzle of olive oil.
You can use various squash to make this dish, but smaller types will need baking time adjusted, and you may have leftover filling, which can be used for other meals.
To speed things up, you can use a frozen cauliflower blend with onions or other vegetables mixed in. Be mindful if you are on phase 1 of the FreeDiet to comply with that list of vegetables. If you are not on Phase 1 or 2 of the FreeDiet, you can use gluten-free ground turkey or chicken or GF sausage in place of beef.
You can put your own spin on this recipe with spices from Italian to Mexican. For that Fall festive flavor, try using thyme or fresh sage! Please use organic ingredients when you can.