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Turmeric Beef Stuffed Squash



  • 1 tsp Extra Virgin Olive Oil

  • 2 Acorn Squash (halved, seeds removed)

  • 1 lb Extra Lean Ground Beef

  • 1 Yellow Onion (finely chopped)

  • 2 Garlic (cloves, minced)

  • 1 tbsp Ginger (fresh, minced or grated)

  • 1 tbsp Turmeric

  • 1 tsp Sea Salt

  • 1/4 tsp Cinnamon

  • 2 cups Kale Leaves (finely chopped)

  • 1/2 cup Canned Coconut Milk (full fat)



Preheat the oven to 350ºF (176ºC) and line a baking sheet with parchment paper.

Rub the oil on the cut sides of the squash. Place the squash cut sides down on the prepared baking sheet and bake for about 30 to 35 minutes or until just tender.

Meanwhile, heat a large pan over medium-high heat. Add the beef to the pan, breaking it up with a wooden spoon as it cooks. Once it is cooked through and no longer pink, drain any excess drippings from the pan.

To the browned beef add the onion, garlic and ginger and cook for 3 to 5 minutes until the onion begins to soften. Add in the turmeric, salt and cinnamon and stir to combine. Add the kale to the beef mixture and stir until the kale begins to wilt. Stir in the coconut milk. Season with additional salt if needed.

Turn the squash cut side up and fill the beef mixture. Return to the oven and continue to bake for an additional 10 minutes.

Divide between plates and enjoy!

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