Stuffed Acorn Squash

1 acorn squash
1 lb ground bison, beef or turkey
2 tbsps unrefined coconut oil
Sea salt / pepper
1 cup red cabbage
1 large onion
5-7 garlic cloves
2-3 mushrooms
1 cup chopped kale
Braggs nutrition flakes
Organic mozzarella
3 capfuls apple cider vinegar
Garlic powder
Parsley for garnish

1. Preheat oven to 400 deg. Cut in half, scrape out seeds, wipe grapeseed oil on squash & season with salt / pepper. Bake for 35 min.

2. Get out 2 pans. Put 1 tbsp coconut oil in each pan. Chop up 1 large onion & all garlic cloves. Divide evenly between 2 pans. Add meat to one pan and use spoon to brown burger. Season with salt, pepper & garlic powder.

3. In second pan sauté onion, garlic, mushrooms, chopped cabbage & chopped kale. Season with salt, pepper, garlic powder, & ACV.

4. Take out squash & top with meat mixture & cabbage. Top with either mozzarella or Bragg’s flakes & garnish with parsley. Broil on high for 5-6 minutes or until melted.


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