Pecan Beef Stuffed Squash

I love taking a squash and stuffing it with my favourite proteins and fridge leftovers or odds and ends.

By no means am I a gourmet cook; I just like putting fun things together that taste great and are good for me.

You might want to increase the spiciness or switch up the ingredients .  Feel free!  The recipe is just a guide.

Have fun!

2 medium squashes
2 tbsp coconut oil
1 onion, diced
1 cup cauliflower florets
1 cup loosely packed chopped kale
1 lb ground beef (chicken, pork, turkey optional too)
6 grape tomatoes
2 tbsp chicken stock
1/4 cup chopped pecans
1 tsp sea salt
1 tsp black pepper
1 tsp turmeric
1/2 tsp paprika
Healthy squirt of hot sauce (optional)

Method.
Preheat oven to 375F.

Remove the tops of the squash and scoop out the insides.

I cut the tops like a jack o’lantern.

In a large skillet, melt coconut oil over medium heat. When the pan is hot, add onions and spices. Toss until the onions become soft and golden.
Add vegetables and pecans and combine.
Sautee for a few minutes.
Add beef and mix into the vegetables. Add the chicken stock.
Cover and cook for about five minutes.
Check the meat to make sure it is no longer pink.
Place the squashes on a baking sheet.
Scoop the mixture into each squash and pack down tightly.
Replace the tops or cover with aluminum foil.
Bake for 45-115 minutes. The time depends on the size and thickness of the squash.  (One of mine took 55 minutes and the other one took 115.)
Check for doneness by carefully poking the side of the squash with a knife. If it slides in easily, it is ready to be served.
Slice the squash in half and dig in!