Beef Curry Stew in Acorn Squash

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 430.1
  • Total Fat: 20.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 349.9 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 5.4 g
  • Protein: 27.6 g

View full nutritional breakdown of Beef Curry Stew in Acorn Squash calories by ingredient
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Introduction

Just as it says Just as it says
Number of Servings: 4

Ingredients

    2 squash (4 inch dia) Squash, winter, acorn, raw
    2 tbsp Extra Virgin Olive Oil
    2 tsp ground mace (by SHIRHPP)
    3 tbsp chopped Shallots
    2 tsp Ginger Root
    4 serving Garlic (1 clove) (by AIRAMEI)
    2 tbsp Lime Juice, juice of 1 lime
    4 tbsp Curry powder
    600 gram(s) Diced Beef (by LAUROCHKA)
    1 serving Knorr Beef Bouillion Cubes (by RAGGEDY_ANN)
    1.75 cup Coconut Milk (Silk)

Directions

Preheat oven to 400 F/205 C.

Slice each acorn squash in half lengthwise, from tip to stem. Slice a little bit off the bottom, so each squash half sits flat on a table, without wobbling. Scoop out the seeds and stringy middle, keep the seeds if you want to roast them (see below) and discard the stringy part. Carve enough out of the middle so there will be room for a cup or so of the beef stew.

Primal

Rub a tablespoon of olive oil over the flesh of each squash. Sprinkle the mace over the squash halves. Season each squash lightly with salt. Arrange cut side down on a baking sheet. Set aside.

Put shallot, ginger, garlic, and lime juice in the bowl of a food processor or blender, and process until everything is very finely chopped (or just chop everything by hand). Set aside.

Heat the remaining tablespoon of olive oil in a large heavy pot over medium-high. Working in 2 batches, cook beef until browned on all sides. Turn the heat down to medium if the meat starts to burn. Add more oil between batches if the pot seems dry.

With all the meat back in the pot, add the shallot mixture and curry powder and cook 3 minutes, stirring occasionally

Add beef broth and 1/2 the can of coconut milk.

Bring to a boil, then cover and transfer to the oven. At the same time, put the baking sheet of acorn squash in the oven. Cook each until the squash is soft and can easily be pierced with a fork and the meat in the pot is tender, about 1 hour.

Remove the squash and meat from the oven. Add the remaining coconut milk to the meat.

Roasted Squash

Ladle the beef stew into the acorn squash bowls before eating.

Serving Size: Make 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KATHENKELS.

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