1 Tbsp water
1 lb lean ground grass-fed beef
1 yellow onion, diced
1 clove garlic, minced
2 Tbsp grape seed oil (or coconut oil)
pinch of salt (optional)
2 Tbsp dried “sabzi polo” (this is a Persian herb blend that you can buy any place that sells Iranian grocery type food. It is a combination of leek, dill weed, and fenugreek. It is outstanding on grass-fed beef.)
Place in a dish filled with 1 Tbsp water. Cover with aluminum foil. Cook for 30 min.
When the squash is done, drain out water and stuff with ground beef.
Serve with a simple purple cabbage salad tossed in olive oil and lemon juice.