2 organic acorn squash
1 lb. grass fed organic beef or whatever ground meat you like
5 organic shiitake mushrooms, chopped finely
2 organic shallots, chopped finely
1 tablespoon tomato paste
2 tablespoons coconut aminos
Himalayan crystal salt, ground black pepper
granulated garlic, cumin, Italian seasoning
Nutritional yeast flakes
Wash squash, dry and cut in half. Remove seeds. Brush cut side generously with avocado or olive oil, season with salt and pepper and roast 30 to 40 minutes in 350 degree oven, cut side down on baking sheet covered with foil or until browned around the edges and tender. Allow to cool 10 minutes.
Prepare filling: saute shallot and mushroom in 2 tablespoons avocado or olive oil until softened; add ground meat, tomato paste and seasonings; break up and sautee until browned and thoroughly cooked.
Turn squashes over in a baking pan. Fill the cavities with the meat filling dividing equally among all four halves. Top with more nutritional yeast (you can use cheese if you eat dairy). Cover with foil and heat through when ready to serve.