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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 455.5
  • Total Fat: 36.5 g
  • Cholesterol: 102.5 mg
  • Sodium: 83.7 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 20.4 g

View full nutritional breakdown of CURRIED GROUND BEEF AND SQUASH calories by ingredient
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Submitted by: BUDGETMAW


(adapted with many changes from (adapted with many changes from
Number of Servings: 4


    1 pound ground beef
    1/2 small onion (40 gr)
    2 garlic cloves, minced
    1 teaspoon grated orange peel
    1 teaspoon Sugar Free Maple Syrup (I used a tablespoon)
    1 teaspoon curry powder
    1/2 teaspoon ground ginger
    1/4 teaspoon salt


In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender, drain. Stir in remaining ingredients, mix well. Cook another couple of minutes and remove from skillet.

While meat is cooking, slice squash about 3/4" thick. Using a spoon or sharp knife, remove seeds and strings from the centers. Save the seeds to make "pumpkin" seeds. Delacata squash does not have to be peeled; the peel is edible.

Increase heat to high. Add 2 T lard or drippings to skillet. When hot, add slices of squash, laying them flat in a single layer. Cook a few minutes, until the bottom is browned. Flip them over and cook for another minute or two. Spoon the meat mixture over the squash slices, add a couple of tablespoons of water, and cover. Cook about 15 minutes, or until the squash is completely soft.

The original recipe called for cutting the squash (it used 3 acorn squash which is much higher carb) in half and baking until almost done. Fill the squash halves with the meat mixture, add some water to the pan, and bake another 30 minutes or so.

Serving Size: 4 servings, about 1-1/2 cups each

Number of Servings: 4

Recipe submitted by SparkPeople user BUDGETMAW.

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