Stuffed Butternut & Glazed Brussels Sprouts

This dinner is super satisfying & won’t leave you overstuffed. (sorry for the blurry photo!)

Stuffed Butternut Squash (serves 2 -3)
Butternut Squash x 2
1 pound organic grass fed beef
1 tsp unrefined coconut oil
3-4 garlic cloves
1/2 large red onion
1 jalapeno (optional)
Salt / Pepper
Chili powder
Onion powder
Organic garlic salt

Cook the Butternut Squash (cut in half & seeds scooped out) for 35 min at 400 deg.  In meantime saute garlic, onion & jalapeno in coconut oil (4 minutes) until softened.  Add meat & cook until browned.  Add all spices & simmer for a few minutes.  Once the squash has cooled peel off skins & chop length wise into serving size pieces.  Place the meat mixture on top & top with Bragg’s Nutrition Flakes for a cheesy finish.

Glazed Brussels Sprouts
Brussels Sprouts
1 tsp unrefined coconut oil
Dash of balsamic vinegar

Cut Brussels sprouts in half & saute in coconut oil for  4-5 minutes.  Season with salt/pepper & a dash of balsamic vinegar (1 tbsps or so).  Simmer & stir occasionally to coat & flavor them.  Serve hot.







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