Prep and Cook Time is 1.5 hours.
2 Tablespoons of organic extra virgin coconut oil (I bought mine through amazon.com)
1-2 large organic butternut squash (Klesick Family Farms)
1 pound of grass fed ground beef (Farmers Market for 3.99 per pound)
1 organic yellow onion, diced (Fred Meyers)
1 organic yellow bell pepper, diced (Klesick Family Farms)
3 Tablespoons of Maple Syrup (Costco)
1 tsp of organic ginger, ground
2 tsp of Cinnamon
3 organic tomatoes, diced (Klesick Family Farms)
1 Tablespoon of dried parsley
salt and pepper to taste
Directions: First Occupy Children...this is baby's favorite new hang out.
I had a very large squash so I cut mine in fourths( I scooped out the other two halves after they were cooked and ground it up for baby food). If yours is smaller feel free to only cut it in half.
Scoop seeds out and compost!
Preheat oven to 350 degrees. Place squash in baking pan. Cook in oven for approx 40-50 minutes (until middle is soft when poked with a fork).
Meanwhile on your stove top melt the coconut oil on medium heat then place diced onion and ground beef in the pot. While you allow the meat to brown add in spices, and maple syrup. Cook until meat is well done.
When meat is well done turn heat from medium to low and add in the diced tomatoes and bell pepper. Cover and cook until pepper is soft.
Remove squash from oven. Fill holes where the seeds were with the maple ground beef mixture. Place squashes back in the oven at 350 for 10-15 minutes. Serve!
Inspiration for this recipe found at http://southernfood.about.com/od/wintersquashrecipes/r/r81030i.htm