½ cup chopped onion
12 oz 93%-lean ground beef
2 Tbsp all-purpose flour
1 Tbsp tomato paste
1 cup reduced-sodium beef broth
6 oz baby spinach, chopped
¾ tsp salt, divided
½ tsp garlic powder, divided
2 ½ 12-ounce packages winter squash puree, thawed
⅓ cup finely shredded parmesan cheese
1. Position rack in upper third of oven; preheat broiler.
2. Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Reduce heat to medium, stir in beef, flour and tomato paste, and cook, stirring, until the beef is mostly browned, about 3 minutes. Add broth, scraping up any browned bits with a wooden spoon. Bring to a boil and cook, stirring occasionally, until the broth is the consistency of thick gravy, about 4 minutes. Stir in spinach, 1/4 teaspoon salt and 1/4 teaspoon garlic powder; cook until the spinach is just wilted, about 1 minute. Remove from the heat.
3. Place squash in a fine-mesh sieve and gently press on it to extract excess liquid. Transfer to a bowl. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Divide the meat mixture among four 10-ounce broiler-safe ramekins. Top each with about 1/2 cup of the squash. Place the ramekins on a baking sheet.
4. Broil until heated through and bubbling around the edges, about 10 minutes. Sprinkle with cheese and broil until it is just melted, about 3 minutes more.
Equipment: Four 10-ounce broiler-safe ramekins
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 310
- Calories from fat 117
- Total Fat 13gm 20%
- Sodium 787mg 33%
- Total Carbohydrates 20gm 7%
- Fiber 5gm 20%
- Protein 29gm
- Cholesterol 71mg 24%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.