Absolutely delicious!
I made spaghetti for the the family two nights before and had set aside the rest of the ground beef for another night without really having a plan for it. I kind of threw this together, and it turned out beautifully! I love with that happens. The sweetness of the acorn squash and the saltiness of the beef mixed together went so well with the kale. The cheese, of course, makes everything better!
Ingredients
1-1.5 lbs ground beef (cooked)
1 acorn squash (skinned, seeded and chopped)
3-4 cups kale
1 tbsp olive oil
1 egg
1/2 cup shredded cheese
1/4 cup half and half
Directions
Step 1
Preheat the oven to 350 degrees. Pour the ground beef in a prepared small lasagna dish.
Step 2
Cook down the kale with a splash of water in a medium saucepan for about 5 minutes, drain the liquid and dry with a paper towel. In the same saucepan, cook the acorn squash with the olive oil until tender (about 5-10 minutes depending on size of squash).
Step 3
Once the squash is mostly cooked through, toss it on top of the beef along with the kale on top. Mix the egg, cheese and half and half together in a bowl. Pour on top of the kale. Bake at 350 degrees for 20 minutes.
Serves 4
Nutrition Facts: Calories: 475 Carbs: 15g Fat: 24g Protein: 48g
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