Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
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
Ingredients
Ingredients
- 2 kabocha squash or other small pumpkin
- 1 14.787 tbsp ml coconut oil
- 1/2 sweet onion finely chopped
- 1 14.787 tbsp ml ginger approximately 1 inch, peeled and minced
- 1 zucchini chopped
- 1 carrot peeled and chopped
- 1 parsnip peeled and chopped
- 2 2 stalks celery chopped
- 1 454 lb g ground beef or other ground meat of your choice
- 4 960 cups ml kale or spinach greens, chopped
- 1/2 120 cups ml pumpkin seeds
- 1/2 2.4645 tsp ml thyme
- 1 4.929 tsp ml cinnamon
- 1/2 2.4645 tsp ml sea salt
Instructions
Instructions
- Preheat oven to 375 degrees F.
- Half each squash or pumpkin and scoop out seeds to create 4 bowls.
- 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.
- In the meantime, heat a large pan with coconut oil over medium heat. Add onions and cook for 1-2 minutes.
- Add ginger, zucchini, carrot, parsnip, celery and grass-fed beef.
- 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.
- 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.
- Enjoy straight from the squash or pumpkin bowl or scoop onto a serving plate.
