Thanksgiving is coming, and we all know someone who is practicing a vegetarian lifestyle and will try to bring their little dinner with them.
How about you surprise them by saying, "I got you this year"!
This Ground-Plant Based Squash Casserole is a mix of your grannies sweet potato casserole with ground beef included. I call it a Thanksgiving Shepherds Pie.
To make this more keto-friendly, I used Splenda brown sugar, coconut flour, and artificial sweeteners.
Remember, I cook it, I eat it, so I know you'll love it!
INGREDIENTS:
12 oz of plant-based grounds (browned)
3 acorn squash, halved and seeded
5 tablespoons butter, softened
1/2 cup Splenda brown sugar
1/2 cup coconut flour
1/2 cup chopped pecans
2 eggs
1/3 cup artificial sweetener sugar
1/4 cup half-and-half
1 teaspoon vanilla extract
1/2 teaspoon salt
DIRECTIONS:
NOTE: Brown the plant-based grounds and season with salt and pepper (4-5 minutes)
Preheat oven to 400 degrees F (200 degrees C).
Roast the squash cut side up on a baking sheet in a preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl or bowl of a food processor.
Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed.
Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish.
Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended.
Add the plant-based grounds to the single-layer prepared baking dish. Spoon the squash mixture into the prepared baking dish over the plant-based grounds. Sprinkle the brown sugar topping mixture over the squash.
Bake squash in the preheated oven until topping is lightly brown, about 40-50 minutes.
Happy Thanksgiving!
Comments