Fall Butternut Squash Skillet

Fall Butternut Squash Skillet:

• 1 Tbsp olive oil

• 1 yellow onion, diced

• 2 cloves garlic, minced

• 1 lb ground beef

• 2 c diced butternut squash

• 10 oz frozen brown rice (I used Trader Joe's brown/red/barley Rice Medley but you can also just use cooked brown rice!)

• Spice blend: 1.5 tsp dried herbs de provence, 1/2 tsp salt, 1/2 tsp pepper

• 1/2 c beef or chicken broth

• 3 c chopped kale

• 1/3 c crumbled goat cheese (feta would work well, too!)

1. Heat a large skillet over medium and add olive oil. Saute onion and garlic for 2 mins, then add in ground beef and brown for a few mins.

2. Toss in butternut squash, rice, spices, and broth and let it cook, covered, until squash is fork tender (about 10 mins)

3. Turn off heat, stir in kale and mix until wilted. Top with goat cheese and enjoy!

Makes 4 servings: 394 calories, 30G protein, 29G net carbs, 14G fat, 5G fiber

PCOS benefits:

Beef: Zinc reduces facial hair

Butternut Squash: vitamin C supports a regular period

Brown rice: More fiber for healthy blood sugar

Kale: Vitamin B6 improves seasonal depression