Archives for posts with tag: marinara

Spaghetti-style stuffed kabocha squash is an easy 4 ingredient dinner idea! This is a great make-ahead meal. Assemble the layers then refrigerate. About 30 minutes before dinner, simply pop then in the oven to reheat and they are good to go! The four ingredients are squash, ground meat, marinara and quark/greek yogurt. That’s it! This can also be made paleo by not adding the layer of quark/greek yogurt

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1⃣Cut kabocha squash (or squash of choice) in half and scrape out the seeds. **Optional-place 1/2T grass-fed, organic butter (coconut oil, olive oil, your choice) in the “bowl” of the squash.** Place both halves cut side up in a baking dish with 1/2″ water in the bottom of the pan. Cover with foil and bake 425F until fork tender all the way through. (Cooking times will vary depending in size of squash. I had two small squash and it took about 30min.) Remove foil when they are almost done and continue to cook uncovered.
2⃣While the squash are cooking, brown 1lb ground meat (I used venison but beef, turkey, chicken, etc. would all work). You can add in diced onion, garlic, s&p if desired. When meat is completely cooked, pour in one jar of organic marinara (with no added sugar-read your ingredients!) and let simmer on low until squash are done in the oven.
3⃣When squash are done, remove from oven and scoop a dollop of quark or greek yogurt into the “bowl” then top with a scoop of the marinara/meat mixture. (Optional-top with shredded cheese such as Parmesan or mozzarella.) To make this paleo, simply omit the quark/greek yogurt and don’t add the cheese on top.

**For a make-ahead simply assemble the squash bowls, let then cool, then refrigerate in a covered container. About 30 min before dinner, pop them into a 350F oven and cook until heated through**

Who needs noodles anyway? This was delicious! I liked it better than zucchini because it was not super watery like the zucchini version. I actually could have added more liquid because the butternut soaked up some of the juices while it cooked. This is a great make-ahead-meal that would feed an army! Healthy and yummy uh huh 🙂

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1⃣In a large pan cook:
🔹2lbs grass-fed ground beef
🔹1 large organic onion, diced
🔹2 celery stalks, chopped
🔹3 cloves garlic, diced
🔹s&p
2⃣Remove from heat and add in:
🔹1small head purple cabbage, chopped
🔹1 green pepper, diced
🔹1-2 jars organic, no sugar added marinara (or homemade tomato sauce)
🔹1 can diced tomatoes
🔹Italian herbs
🔹garlic powder
🔹crushed red pepper
3⃣Once the meat mixture cools, stir in 2 room temperature eggs that have been whisked
4⃣While the meat mixture cools, peel and thinly slice a butternut squash (I used a mandolin) and place one layer of the squash (like you would noodles) in the bottom of a 9×13 (or larger) baking dish
5⃣Scoop a layer of meat mixture on top of the squash
6⃣Place a layer of cottage cheese on top of the meat mixture (not required)
7⃣Continue this layering until the meat mixture is gone, ending with a squash layer on top
8⃣Top the lasagna with a little bit of mozzarella and parmesan (not required) and bake covered at 375F for 1hr. Uncover then move to top rack and broil until cheese browns on the top. Let it rest before cutting

First layer of squash, I used the “half” pieces on the bottom so they were covered and the full circles on the upper layers

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Assembly complete, before going into the oven

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Out of the oven fully cooked

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