Traditional tostada bowls are made with fried tortillas, so I wanted to find a healthy paleo-friendly alternative. I love food that has it own bowl. For some reason, it seems more personalized and fun to eat. The slow cooker makes the squash extremely easy to cut through, so I don’t have to worry about accidentally cutting myself. Which means there has been a lot more squash dinners in our home. I find that I am also more satisfied with my meal as well, and less likely to wander the kitchen looking for dessert that I don’t keep in our apartment. If you are new to the paleo lifestyle then squash is a great food to help you transition to less carbohydrates from grains.
Acorn Squash "Tostada" Bowls
Prep time
Cook time
Total time
Author: Lauren Bolanos
Ingredients
- 2 acorn squash
- 1 avocado
- 4 grass fed ground beef burgers
- 4 tbsp taco meat seasoning of choice
- 1 white onion
- 1 tbsp beef tallow
Instructions
- Put acorn squash whole in slow cooker on high for three hours.
- Saute meat with taco seasoning and beef tallow.
- Chop white onion and add to pot with meat, seasoning, and tallow.
- Taste test to determine if you need more seasoning.
- Remove from slow cooker and let cool until able to handle safely.
- Cut off the bottom of acorn squash if they don't have a flat base.
- Slice acorn squash in half, scoop out seeds .
- Scoop ground meat into acorn squash bowls.
- Add avocado slices to top and enjoy.
This post is shared on Healing with Food Friday.
These are adorable! Thank you for sharing these at Healing With Food Friday! I have shared them on Facebook and Twitter. Come back again this week – we are LIVE now!
http://peelingbacktheonionlayers.com/healing-with-food-friday-10/
Thank you for sharing this recipe! I really appreciate the added exposure 🙂