Squash Cassoulet

A one-pot supper of ground beef and summer squash that comes together in about half an hour. Excellent on its own, with rice, or with whatever healthy cornbread recipe I come up with next.

Ingredients

• 1/4 cup olive or avocado oil
• 1 pound grass-fed ground beef
• 1 tablespoon chicken base
• 1 medium onion, diced
• 5 stalks celery, diced
• 1 bell pepper (any color), diced
• 1 clove garlic, chopped
• 1/2 bunch parsley, chopped
• 1/2 cup almond flour
• 2 pounds zucchini or yellow squash (or both), grated in a food processor

Method

1. Heat the oil in a Dutch oven. Brown the ground beef until almost done, then stir in the chicken base.
2. Add the onion, celery and bell pepper and cook until half wilted.
3. Mix in the garlic and the squash, then add the parsley. Cook about 20 minutes, stirring, until everything is soft and starting to fall apart.
4. Stir in the almond flour, season to taste, and let it rest about 10 minutes before serving.