Dr. Amy Myers, MD

Amy Myers, M.D. is a trained functional medicine physician. She completed her degree at the LSU Health Science Center, emergency medicine residency at the University of Maryland Medical Center and her functional medicine training through The Institute of Functional Medicine.

Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.

This recipe was inspired by a creative patient who loves food! Enjoy some winter squash this season packed with veggies and your favorite protein.

Organic Veggie Stuffed Kabocha Squash with Grass-Fed Ground Beef

Organic Veggie Stuffed Kabocha Squash with Grass-Fed Ground Beef

Servings

4

Ingredients

  • 2 kabocha squash or small pumpkins
  • 1 Tbsp coconut oil
  • 1/2 sweet onion finely chopped
  • 1 inch ginger peeled and minced
  • 1 zucchini chopped
  • 1 carrot peeled and chopped
  • 1 parsnip peeled and chopped
  • 2 stalks celery chopped
  • 1 lb ground beef or other ground meat of your choice
  • 4 cups kale or spinach greens chopped
  • 1/2 cup pumpkin seeds
  • 1/2 tsp thyme
  • 1 tsp cinnamon
  • 1/2 tsp sea salt

Instructions

  1. Preheat oven to 375 degrees F.
  2. Half each squash or pumpkin and scoop out seeds to create 4 bowls.
  3. Cover the bottom of a glass baking dish or dishes with a thin layer of filtered water and place squash or pumpkin halves face down. Bake in oven for about 30-45 minutes or until soft.
  4. In the meantime, heat a large pan with coconut oil over medium heat. Add onions and cook for 1-2 minutes.
  5. Add ginger, zucchini, carrot, parsnip, celery and grass-fed beef.
  6. Cook for about 5 minutes then add greens, pumpkin seeds, thyme, cinnamon and salt. Cook for about 2 more minutes until veggies are soft and beef is cooked, then set aside.
  7. When squash or pumpkins are finished cooking, flip over and fill each half with veggie and meat filling. Place back in the oven and cook for about 10-15 more minutes.
  8. Enjoy straight from the squash or pumpkin bowl or scoop onto a serving plate.
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