What do you do when you want to make a fall festive dish, but all you are craving is Mexican food? You stuff a fall staple and make a fiesta out of it. This recipe was inspired by a dish I made while doing my first Whole30, which was Sweet Potato Nachos. I love anything sweet and anything spicy and am all for marrying the two in a balanced, savory meal.
On Saturday morning I ran with my friend Rosie, who told me that she and her husband were planning to do a Whole30. I was so excited for them that I came home to create a compliant recipe that would make them fall in love with food the same way I had. This dish reminded me how delicious healthy food can be and inspired me to join them for a round two. I loved doing the Whole30 and still continue to follow it in ways, but lately, I’ve found myself saying “yes” to any food even when I’m not hungry or don’t need it. It’s time to get back on track!
The Whole30 essentially is a 30 day plan of eating an optimal diet based upon how food metabolizes in our bodies and how it makes us feel. For 30 days it challenges you to cut out all sugars, sweeteners, grains, legumes, dairy, alcohol, or anything processed. So pretty much you eat real and all natural foods. It is very similar to a “paleo” diet with a few more parameters and for reasons other than to “eat like our ancestors did.” It’s about feeling good and changing the way you think about food. Later that day I brought Rosie my book, “It All Starts with Food,” which helps break down the science, the hows, the whats, and the whys. I highly recommend it.
So in honor of Rosie and her husband, here’s a very healthy, very Whole30 recipe.
Before I got the fiesta started, I preheat the oven for 350. I then cut two Butternut squash in half, scooped out the seeds, and put them face down in a dish with a 1/2 inch of water and let them bake for 40 minutes.
While they were doing their thing, I prepped for the Mexican portion. I browned a pound of grass fed beef and then mixed my taco seasoning. I never use the store bought stuff because I don’t really know what’s in it and it’s very easy to just mix together the spices I already have.
1 tbsp. Chili Powder
2 tsp. Cumin
1/2 tsp Paprika
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp Red Pepper Flakes
1/4 tsp. Oregano
It’s so good, I sprinkle it on just about everything for the week.
Once everything is ready, scoop out the middle and then it’s a stacking game.
And then used more of the left overs as my post 10-mile race breakfast with two fried eggs.
Personalize it anyway you’d like and tell me what you made! Enjoy.
- 2 Butternut Squash
- 1 lb Ground Beef (preferable grass-fed) browned
- ½ tbsp Coconut Oil
- 4 Bell Peppers (cut into strips)
- ½ Medium Onion (cut into strips)
- ½ tsp Taco Seasoning
- For Garnish:
- Taco Seasoning
- Avocado (chopped)
- Cilantro (chopped)
- Preheat oven to 350
- Cut Squash down the length and scoop out seeds
- Place them face down in a pan with ½ inch of hot water
- Bake in the oven for 40 minutes (until soft to the touch)
- While in the oven sauté onions and peppers in coconut oil in a large pan or Wok, season with 1 tsp of taco seasoning
- When the squash is ready, scoop out some of the middle in order to stuff it
- Assemble by placing the sautéed veggies, then the ground beef, and add desired toppings