Ingredients
Scale
- 2 acorn squash, halved with the seeds scraped out
- 1 pound grass-fed ground beef
- 1/2 pound bacon
- 1 large bunch kale, washed, leaves stripped from veins, and chopped
- 2 large onions, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp ground coriander
- 2–3 Tbsp bacon fat
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 400 degrees
- Place the squash halves, cut side down, on rimmed baking sheet lined with parchment paper, and add about 1/2 cup water. On another lined baking sheet, lay bacon strips so they don’t touch each other. Bake until bacon is crisp, and the squash is tender (pierces easily with a fork). The bacon will be done first. Drain bacon on paper towels while the squash continues to bake.
- In a large skillet, heat the reserved bacon fat and brown the ground beef. Stir in the cumin, coriander, salt and pepper, then add the onions and garlic. Lower the heat and cook until the onions are tender.
- Add the kale, cover, and cook down. Crumble the bacon and add to the mixture.
- Divide the beef blend between the 4 squash halves and serve.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
