Acorn Squash with Ground Lamb and Kale

Gluten-Free Lamb Low-Carb Main Dishes Paleo Sugar-Free

This hearty meal is loaded with nutrients, fiber, healthy fats and proteins.  High in vitamin A and C, folate, manganese, thiamine, magnesium and B6 from the acorn squash necessary for many bodily functions. This is a great meal for active days.

Serves 2- 4

Cook and Prep Time: 45 minutes 

Ingredients

  • 2 acorn squash, seeded and halved (cut off ends so they sit on a flat surface)
  • 1 tbs. + 1tbs. coconut oil
  • 2 large onions, chopped
  • 2 bunches kale, destemmed & chopped
  • 1-1 1/2 lbs. ground lamb
  • salt and pepper to taste
  • 1/2 -1 tsp. cumin
  • 1/2-1 tsp. coriander
  • drizzle of extra virgin olive oil

Directions

1. Preheat oven to 400° F. Place acorn squash halves upside down in baking dish and add a little filtered water to dish. Bake 40 minutes or until soft and fork goes through easily.

2. While squash is baking, heat tablespoon coconut oil in large skillet and sauté onions. Add kale and cover until it cooks down, stirring frequently.

3. Heat tablespoon of coconut oil in second skillet and brown ground lamb. Add salt, pepper, cumin, and coriander to lamb while cooking. When kale is cooked down, add ground lamb to mixture with slotted spoon.

4. Once squash halves are cooked, stir and spoon into acorn squash bowls.

5. Drizzle with olive oil and serve. If you want extra meat, add a helping of meat mixture to side of bowl.

 

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 421
% Daily Value *
Total Fat 27 g 41 %
Saturated Fat 11 g 54 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 1 g
Cholesterol 0 mg 0 %
Sodium 211 mg 9 %
Potassium 1810 mg 52 %
Total Carbohydrate34 g 11 %
Dietary Fiber 8 g 32 %
Sugars 3 g
Protein 36 g 72 %
Vitamin A 284 %
Vitamin C 308 %
Calcium 27 %
Iron 20 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

 

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