Tender braised beef short ribs with maple roasted acorn squash and green beans.
While the meat is cooking, start the acorn squash by pre-heating the oven to 425 degrees F. Carefully insert an 8 inch knife in the middle of the squash and then use a rolling pin to tap the knife through the squash. Scoop out the seeds and place the squash on a sheet tray lined with parchment paper, flesh side up. In a small bowl, whisk the maple syrup, cumin, smoked paprika, cinnamon, and olive oil. Drizzle some olive oil over the flesh of the squash, pinch over some salt, and pour the glaze all over. Try to brish the edges and let the excess sit in the cavity of the squash. Roast in the oven for 45-55 minutes until the flesh is nicely browned. To check for doneness, insert a small knife in the squash, it should go in and out with relative ease.
Macros:
961 calories per meal
65.4 grams of fat per meal
35 grams of protein per meal
5.6 grams of fiber per meal