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Stuffed Acorn Squash. Tex-Mex Style!

Ok, guys! Here's a recipe for the lovers of fall, big-time flavor, and all things Tex-Mex! I totally love this recipe because it's smokey, sweet, spicy.... you know, all the sassy stuff!

I've broken this recipe into parts because it is the easiest way to explain it. If you follow the method verbatim, not only will you strengthen the art of multi-tasking(if you already don't have it), but you will find yourself finishing this dish in less than 35 minutes. Awesome, right? You get a fabulous dish to eat AND you learn some valuable life skills! It's truly a win-win!

Enjoy, Sassy Fam!



2 acorn squash, split in half lengthwise and seeded. 1 teaspoon cinnamon Sprinkle of black pepper Sprinkle of salt Cooking spray 1. Preheat oven to 400 degrees. 2. Prepare the squash as listed above. 3. Distribute 1 teaspoon cinnamon on top of each squash half (the yellow side) and sprinkle with salt, pepper, and cooking spray. 4. Place the squash halves face down on a non-stick baking sheet or spray a baking sheet with cooking spray. 5. Bake in the oven for 35 minutes.

Prepare the beef while squash is cooking...

Beef 1 pound of ground beef 1 white onion, diced small (we will only be using half of it, the other half will be for the pico) 4 garlic cloves minced

1/4 cup cilantro, chopped 1 teaspoon Himalayan Salt 1/4 teaspoon black pepper 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon smoked paprika 1 tablespoon low sodium Worcestershire 2 tablespoons avocado or coconut oil 1. Place a large skillet over high heat. After 30 seconds swirl the 2 tablespoons of oil into the pan. Make sure it covers the entire surface of the pan. 2. Add garlic and onion, turn heat down to medium and stir so the garlic doesn't burn. Add a dash of salt and pepper. 3. Add the beef and cook until brown, breaking up the meat. While the beef is cooking add the chili powder, cumin, smoked paprika, and Worcestershire sauce. This process can take up to 10 minutes. Fold in the chopped cilantro. 4. After the beef is done cooking only drain half of the fat. I like to keep a portion of the fat in the meat so the meat stays juicy! 5. Cover and set aside! Moving onto the pico de gallo...

Pico de Gallo 1/2 white onion, diced (the other portion we had leftover from the beef) 1 garlic clove, minced 4 Roma tomatoes, seeded and diced small 1/4 cup of cilantro, chopped Zest and juice of one lime 1 small Jalapeno, seeded and diced (optional) 2 tablespoons of red wine vinegar 1 tablespoon olive oil 1-2 teaspoons Himalayan salt or to taste 1/4 teaspoon black pepper 1/2 teaspoon of cumin 1. Prepare all of the ingredients as listed above. 2. Place everything into a bowl and mix. 3. Zest the lime directly into the bowl user a zester or microplane. 4. Add salt and pepper to taste.

And last but not least.... Chipotle Cream 1/2 cup coconut milk 1 chipotle pepper in adobo sauce (canned) 1/2 teaspoon of adobo sauce 1 clove of garlic 1 tablespoon olive oil 1/4 teaspoon truvia/stevia/monk fruit Zest of half of a lime Dash of salt and pepper Place everything in a food processor and blend until pepper is pureed.

Assemble: Place 1/2 cup of meat in each half. Place 1/4 cup of pico on top of the meat, drizzle chipotle cream on top of the meat, and then sprinkle smoked paprika on top.

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