This week, I was inspired to play around with some different plant foods than I normally eat. I’ve been doing my best to eat 20 different types of plant foods every week, which is a real challenge, but I’m slowly working my way up to that goal.
I decided to pick up some ripe plantains and acorn squash at WholeFoods, and I was inspired to try out a Cuban-inspired dish with some grass-fed, dry aged ground beef that was on sale (!) as well.
I’ve never really cooked Cuban food, but I absolutely love going to Cuban restaurants – it’s one of my favorite cuisines ever!
These stuffed squashes turned out pretty delicious. I used crumbled goat cheese on top, but you’d be able to use any variety of cheese that you’d like. I had a hard time determining what a traditional Cuban cheese would be (most recipes online use cheddar, swiss, or mozzarella, which is clearly not Cuban!) so I’d love to hear your feedback if you have a cheese recommendation for my readers!
This is a cool all-in-one dish that gives you healthy protein, carbs, and fat in a pretty good ratio. And it tastes delicious to boot! Enjoy, and let me know if you make this recipe!
Cuban Stuffed Squash
Number of servings: 5
Per Serving 447 calories
Fat 20 g
Carbs 49 g
Protein 26 g
- 1 1/2 pounds ground grass fed beef
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 2 tbs coconut oil
- 1/2 tsp chili powder
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp paprika
- 2 tsp dried cilantro
- 2 tsp salt
- 2 ripe (yellow) plantains, diced
- 5 acorn squashes, halved and well-scooped (seeds and strings removed)
- Preheat oven to 450.
- Place the squash cut-side up on a baking sheet, brush 1 tablespoon of melted coconut oil over the tops and insides of the squash halves, and season with ~1 tsp salt. Roast in the oven until just fork tender, about 30 minutes.
- While squash is baking, add another 1-2 tbs of coconut oil to a large cast iron pan. Add onions and garlic to hot pan and cook until onions are translucent, about 3 minutes.
- Add ground beef to pan, along with all spices (chili, coriander, cumin, paprika, dried cilantro, ~1 tsp salt) and stir until well incorporated. Allow ground beef to brown up, about 4-5 minutes.
- Once beef is cooked, add diced plantains to the mixture, and stir well. Turn off heat and allow flavors of filling to mingle.
- After squashes are cooked, divide filling mixture generously among the squash halves. Add cheese of choice on top and return to oven for 5-10 minutes, until cheese is melted.
- Serve warm, and enjoy with additional garnishes such as fresh cilantro and/or diced avocado.