The next time you are hungry for chili or some kind of soup, give this clean-eating ground meat and veggie squash bowl a try. It is VERY satisfying and is a perfect dish to serve next to a fire. And if you like the heat in your chili, this is perfect for adding your own favorite spices like crushed red chili peppers or real chipotle powder.
If you make this delicious recipe, please come back and let me know how it went for you. For example, if you live in the mountains let me know how you adjusted your cooking time. Thanks!!
Clean Eating Ground Meat and Veggie Squash Bowl
1 Kabocha Squash halved and seeded
3-5 cloves garlic minced
1 onion chopped
2 tsp oil of choice (I used avocado oil)
1 pound ground meat of your choice (grass fed is best)
3 tsp Bragg’s Aminos
Fresh ground pepper or red pepper flakes if you like spicy
1 red pepper chopped
2 cups cauliflower
2 cups broccoli
Any other veggies you like
- Preheat oven to 400 degrees
- Roast your squash on a cookie sheet until soft and somewhat golden for aprox 60 min. (poking with a fork helps)
- In a skillet over medium high heat, heat oil and add garlic and onions until soft. Add ground meat, Bragg’s and pepper until meat is cooked through. Add all your veggies and cook until done but not mushy. About 20-30 minutes.
- Remove squash from oven and let slightly cool. Scoop enough mixture from your skillet to fill each squash bowl.
And you have a great one-dish meal!