By Crystal Melanson 

2 Large Servings

2 small kabocha squash, baked until soft, top cut off and seeds scooped out. (You can also use acorn squash or other winter squash varieties.)

1/2 cup chopped red onion

1 tsp coconut oil

1 tsp sea salt

1/2 cup chopped bell pepper

4 cloves garlic, minced

1/2 cup chopped sundried tomatoes

1 lb pastured ground pork

1 tsp ground cumin

1 tsp oregano

1 tsp chili powder

1/2 lime, juiced

2 tbsp pecans

Chipotle Sauce:

1 small can chipotle peppers, drained and rinsed

1/4 cup avocado oil mayo

1/2 lime, juiced

1. Preheat the oven to 375° F.

2. Heat medium sized sauté pan on low on stove top, add onion, oil and sea salt. Sauté until onions are translucent, about 5-7 minutes.

3. Add bell pepper, garlic, and sundried tomatoes and continue to sauté another 5 minutes.

4. Turn heat up to medium and add pork, spices, and lime juice. Mix well and cook until pork is no longer pink, about 12 minutes.

5. Stir in pecans and spoon mixture into the squash.

6. Bake in oven for 15 minutes.

7. In the meantime, prepare chipotle sauce by pureeing all ingredients.

8. Remove squash from oven and top with chipotle sauce. Best when garnished with fresh cilantro and avocado.

Crystal Melanson

Zen Functional Wellness is a functional nutrition and holistic health practice with the mission of helping you get to the root cause of your health issues and overcome them naturally. Crystal Melanson is a certified functional diagnostic nutrition practitioner and certified natural chef who is dedicated to nourishing, educating and helping others to live life optimally. www.zenfunctionalwellness.com