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Chili Squash Boats

By

http://beautyandthefoodie.com/chili-squash-boats/

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Rate this recipe 5/5 (3 Votes)

Ingredients

  • Chili Stew:
  • 2 Cups Favorite Paleo Chili(recipe below)
  • 2 medium Yellow Squash
  • 1/4 Cup Cheese of choice *optional
  • Ingredients
  • 1 lb Ground Beef
  • 1 lb Cubed Beef Stew Meat
  • 1 28 ounce Can Tomato Puree or Sauce (one with tomatoes as only ingredient)
  • 2 Cups Organic GF Beef Broth or homemade.
  • 1/2 cup pureed pumpkin, or can use 1/2 cup canned pumpkin puree for thickening.
  • 2 Cups Sliced Mushrooms
  • 1 Medium Zucchini Squash, chopped
  • 1 Medium Onion, Minced
  • 6 Cloves Garlic, Minced
  • 3 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 1 Tsp Garlic Powder
  • 2 Tbsp coconut oil or olive oil
  • Instructions
  • Brown ground beef in a large pan, then add to crock pot, set on high.
  • Add: Tomato Puree, Beef Broth, Pumpkin puree, 2 Tbsp Chili powder, 1 Tsp Garlic Powder, and 1 Tbsp Cumin to crock pot and stir.
  • Add 1 Tbsp Olive oil to the same pan you browned the beef in, and saute on medium high the: Onion, Minced Garlic, Mushrooms, and Zucchini Squash.
  • Saute until veggies have softened.
  • Add all of the sauteed veggies to the crock pot.
  • In the same saute pan, add 1 Tbsp olive oil or coconut oil and 1 Tbsp Chili powder, and mix together.
  • Add Beef stew meat to the pan, and coat meat with the chili- oil mixture in pan.
  • Brown the Beef Stew Meat on all sides.
  • Add Stew Meat to the crock pot.
  • Cover and cook on high for 2 hours, then put on low for 2 to 5 hours.( or can cook on low for 5-8 hours)
  • Serving size: 1 Cup Calories: 265.1 Fat: 16 g Carbohydrates: 9.5 g / Net Carbs: 7 g Sugar: 4 g Fiber: 2.5 g Protein: 20.4 g

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from beautyandthefoodie.com

Preparation

Step 1

Preheat Oven to 400 F
Cut the Squash in half.
Steam the squash halves for a few minutes or microwave for 60 seconds until just a little soft.
Once cool enough to handle, use a spoon or small ice cream scoop and scoop a small amount of squash out of the center hole.
Fill the squash hole with a ½ cup of chili.
Place Squash halves on a oiled or lined baking sheet.
Sprinkle with cheese if desired.

Bake for 10 to 15 minutes, or until chili is hot and cheese is melted.
Serving size: 1 boat of 4 boats Calories: 145, Fat: 8 g, Carbohydrates: 6.9 g / Net Carbs: 4.9 g, Sugar: 1 g, Fiber: 2 g, Protein: 11 g,

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