NUTRITION

SERVINGS

INGREDIENTS

7 oz ground beef extra lean

1 cup Kent pumpkin

1 cup green beans

0.25 cup yellow onion

1 tsp garlic

0.25 tbsp olive oil

1 tbsp dairy-free shredded cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried thyme

PREPARATION

• 1

  Peel and cube the Kent pumpkin, then steam or boil until tender, about 10-12 minutes.

• 2

  Drain the pumpkin well and smash it with a fork or masher until smooth, seasoning with a pinch of sea salt.

• 3

  While pumpkin cooks, trim the green beans and cut them into 1-inch pieces.

• 4

  In a skillet over medium heat, add the olive oil and sauté the diced yellow onion and minced garlic until translucent.

• 5

  Add the extra lean ground beef to the skillet, breaking it up with a spoon, and cook until browned.

• 6

  Stir in the green beans, dried thyme, sea salt, and black pepper, cooking for 5 minutes until beans are tender-crisp.

• 7

  Transfer the beef and bean mixture into a small oven-safe baking dish, pressing it down into an even layer.

• 8

  Spread the smashed pumpkin over the top of the beef mixture and sprinkle with the dairy-free shredded cheese.

• 9

  Place under the broiler for 3 to 5 minutes until the cheese is melted and the pumpkin edges are slightly golden.