Pimp eats- Stuffed Acorn Squash with Pesto Zoodles


Being healthy with a busy schedule can be very tough. Life is already hectic and with all of its food temptations it can be so easy to eat unhealthy foods. So I have found that meal planning and committing to a plan can really help. Recently I was introduced to Whole30 and started to adapt my meals around their philosophy. This one isn't in their cookbook but its something I've created based on the rules of  the Whole30 plan. Hope you enjoy!

Stuffed Acorn Squash (4 Servings)
Ingredients
- 2 large acorn squash
- 1 pound of grass fed ground beef
- 1 onion
- 1 apple
- half a pack of bacon (around 10 pieces)
- 2 tsp fennel seeds
- 2 tsp ground sage
- 1 tsp salt
Directions
- Preheat oven to 375 F
- Cut the squash in half and scoop out of the seeds. Than rub the inside of the squash with olive oil and place onto a baking sheet and put it into the oven for 30 minutes.
- Dice the onion, apple and bacon. In a large skillet cook the bacon (before it is fully cooked) than add the onion and apple. Once the onion is translucent and apple is fork tender transfer everything into a large bowl.
- In the same skillet cook the beef and add fennel, sage and salt. Once fully cooked add it to the same large bowl.
- Scoop the mixture into the squash and put it back into the oven for 15 minutes.
TIP: Everything can be cooked a head of time! When you are ready to serve all you have to do is put everything together and pop it in the oven, so its great for a last minute healthy dinner.

Pesto Zoodles
Pesto
Ingredients
- 1 clove of garlic
- 1/2 cup walnuts
- 2 handful of spinach or kale
- 1/4 cup of olive oil
- salt and pepper
Directions
- Blend everything together and serve on top of anything you desire, in this case the zoodles below.

Zoodles
Ingredients
- 3 zucchini
- 1 tbsp olive oil
Directions
- If you don't have one of those fancy turning slicer than you can us either a grater or vegetable peeler to cut your zucchini.
- Heat up the olive oil in a large skillet, than cook the zoodles for a couple of minutes. The texture of the zucchini should be al dente- crunchy not mushy.

xoxo
P&P 



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xoxo
P&P