Beef-Stuffed Butternut Squash

• Ingredients

  • 1 butternut squash, cut in half and seeded;
  • 1 lb ground beef;
  • 6 slices of bacon, cooked and crumbled;
  • 8 oz. mushrooms, sliced;
  • 2 carrots, diced;
  • 3 red onions, sliced;
  • 1 stalk celery, diced;
  • 2 garlic cloves, minced
  • ½ tbsp. cinnamon;
  • Cooking fat;
  • Sea salt and freshly ground black pepper;

Found on paleoleap.com

Ingredients

• 1 butternut squash, cut in half and seeded;
• 1 lb. ground beef;
• 6 slices of bacon, cooked and crumbled;
• 8 oz. mushrooms, sliced;
• 2 carrots, diced;
• 3 red onions, sliced;
• 1 stalk celery, diced;
• 2 garlic cloves, minced;
• ½ tbsp. cinnamon;
• Cooking fat;
• Sea salt and freshly ground black pepper;

Directions

• Preheat oven to 425 F. Season the squash with salt and pepper to taste and place in the oven for 40 to 45 minutes. Melt some cooking fat in a skillet over medium-high heat. Add one of the sliced onions, the garlic, the celery, and the carrots. Cook until celery is soft, about 5 minutes. Add the beef, sprinkle with the cinnamon, season to taste, and cook until the meat is browned. Add the sliced mushrooms, continue cooking until vegetables are soft, and remove from heat. Once the squash is cooked, scrape out some of the flesh from the squash, and mix with the beef and vegetables. Stuff the squash with the beef mixture and bake in the oven for another 10 minutes. Caramelize the remaining onions in a skillet over medium heat in some cooking fat (this takes about 10 minutes). Serve the squash topped with bacon and caramelized onions.