Ingredients
- 4 Carnival squash, cut in half, seeds removed
- 2 tablespoons avocado oil
- 1 cup yellow onion, finely chopped
- 1 pound ground beef
- 4 garlic cloves, thinly sliced
- 1 small chili pepper, finely chopped
- 2 cups packed mushrooms, finely chopped
- 3 large sage leaves, roughly chopped
- 1 ½ teaspoons sea salt
- ½ teaspoon fresh ground black pepper
- 1 large tomato, chopped (about 1 cup)
- 1 tablespoon Dijon mustard
- ¼ cup coconut aminos or tamari (low-sodium)
- ¾ cup raw walnuts, roughly chopped
- ½ cup fresh dill, packed, plus more for garnish
- 1 egg
Method
Step 1
Preheat the oven to 360°F and place a cast iron skillet over medium heat while preparing the recipe ingredients. Once the oven is hot, place the halved squash on top of a parchment paper lined baking sheet and bake for 40 minutes or until tender when pierced with a fork.
Step 2
Prepare the stuffing by browning the chopped onions and ground beef in the oil, breaking the ground beef up with a wooden spoon as it cooks.
Step 3
When the beef is halfway cooked, add the garlic and chili pepper. Continue to cook for 5 minutes until the beef is fully cooked.
Step 4
Add the mushrooms and sage along with the salt and pepper. Cook until the mushrooms are softened. About 5 minutes.
Step 5
Add the tomatoes, Dijon, and coconut aminos. Stir and cook for 5 minutes. Then remove from heat.
Step 6
Stir in the chopped walnuts and dill.
Step 7
Scramble the egg into a bowl and add the beaten egg into the meat mixture, stirring until the egg is fully incorporated.
Step 8
Once the squash are ready, remove from the oven and increase the oven to 425°F. Stuff the squash halves with the meat mixture. Transfer back into the oven and bake for 20 minutes.
Step 9
Enjoy hot out of the oven, topped with more fresh dill if desired.
Nutritional analysis per serving: Calories: 606, Total Fat: 47g, Saturated Fat: 10g, Cholesterol: 50mg, Sodium: 671mg, Carbohydrates: 16g, Fiber: 6g, Sugars: 5g, Protein: 35g, Net Carbs: 11g
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