Modified from: https://www.tastemade.com/videos/pumpkin-gratin?utm_source=facebook&utm_account=tastemade&utm_content=post_01-05-2018
The man saw this on FaceBook and suggested it when I was looking for something new to try, and OMG it’s soooo good! I changed it up a little — the original recipe doesn’t call for ground beef and I made one half with and one without. Both were good, but we liked it even more with the beef. I also made it a tiny bit healthier by substituting cottage cheese for ricotta.
1 large butternut squash, cut in half lengthwise
1 tbsp organic, unrefined coconut oil or ghee
3 cloves of garlic, minced
5 ounces fresh organic spinach
Sea salt and freshly ground pepper, to taste
1/2 cup heavy cream
1/2 cup whipped cottage cheese
1/2 cup shredded Parmesan cheese
1 lb grass-fed ground beef
1 cup shredded mozzarella cheeses
Preheat oven to 375 degrees and remove seeds from sliced squash. Melt coconut oil or ghee and brush a small amount on the squash. Bake for 45 minutes or until tender. Add remaining oil or ghee to a large frying pan to heat the garlic. Add spinach and cook down until no liquid remains. Season with salt and pepper; add cream, cottage cheese, and parmesan cheese. Mix well and move to a bowl. Over medium heat, brown ground beef (add minced garlic as an optional flavor add-on) and set aside.
Remove squash from the oven and scrape out most of the inside, leaving a layer above the skin to hold the shape and serve as a “bowl” for the stuffing. Combine the cooked squash with the cheese sauce and mix well. Add the ground beef (if desired) and divide the mixture among the squash halves. Top with mozzarella cheese and bake for 10 minutes until the cheese is brown and bubbling.