Would it be great if we could create a meal that includes all the essentials from Paleo: meat, veggies and fat? Inspired by the arrival of the first day of Fall Autumn tomorrow (Sept 23), I whipped up this delicious meal that surely satisfied my tummy. 😀

Ingredients:
2.5 lbs 100% organic grass-fed ground beef
About 4-5 cups mashed kabocha or any of your favorite squash
1 Tbsp pumpkin pie spice (or mixture of cinnamon powder, nutmeg, powdered ginger, ground cloves)
1/2 Tbsp Red Boat Fish Sauce (optional)
1-2 tsp salt
3 stalks of green onion-chopped
1/4 white onion-minced
1 zucchini squash
1 egg

Directions:
1. Peel the zucchini squash using your vegetable peeler to make zucchini tagliatelle. Place them in a colander and sprinkle generously with some salt. Let them sit for about 5 minutes until they start to wilt (meaning the water has been drawn out).

2. Lightly beat the egg then mix the ground beef into it. Then mix in the mashed kabocha until everything incorporates. I mentioned that the amount of kabocha was approximate because truthfully, I didn’t really measure it. I just eye balled it until I saw I had enough kabocha in the meat mixture.

3. Then add in the rest of the ingredients (pumpkin pie spice, chopped green onions, chopped onions, wilted zucchini squash, salt, and fish sauce)

4. Preheat your oven in 375°F. Place the meat mixture in a deep casserole dish. Cover with aluminum foil and bake for about 1 hour.

5. Remove from the oven, uncover and let it cool down a bit before slicing.

Goodness, this loaf was super YUMMY and had that melt-in-your-mouth texture! The addition of kabocha made this meal loaf super moist. Yes, I know some people dislike the word “moist” and I don’t understand why. Anyway, since this loaf packed with protein and starchy carb, just a small slice will fill you up.

As usual, enjoy!

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