• Preheat oven to 400 degrees. While oven is preheating prep squash and garlic. For the garlic cut head in half, widthwise, and place on piece of foil. Drizzle some extra virgin olive oil over the garlic and sprinkle with sea salt. Cover with foil. For the squash, wash, cut in half, lengthwise, and scoop out innards and seeds. Rub 1 tbsp of coconut oil on each half. Sprinkle with salt and pepper. Place squash on a sheet pan lined with parchment paper. Place garlic package on same sheet pan and place in oven. Bake garlic for about 30 minutes until garlic is lightly brown and tender and then set aside to cool. Bake squash for a total of about 60-80 (may take longer**) minutes until lightly browned and flesh is very fork-tender. 
• While squash and garlic are in oven prepare spice mixture. Mix cumin, chili powder, garlic powder and onion powder in a small bowl. 
• Next, prep veggies…cut cabbage in fourths, or more, and thinly slice. You will need about 4 cups for this recipe and save the rest for another time (a great addition to salads!). Place cabbage on a small sheet pan to be shared with the other veggies (just for easy prep, not for baking on sheet pan. Next, peel carrots. Grab your food processor and set on the medium-shred setting shred the carrots. Do the same thing for beets, making sure to do the carrots first, otherwise you will have pink carrots. Place carrots and beets separately on sheet pan. Next, chop garlic and add to sheet pan next to cabbage. 
• Next heat 1 tbsp of extra virgin olive oil in a large skillet (you will be adding veggies to this as well as beef). Add ground beef to pan and season with salt and pepper. Cook ground beef or other meat of choice, on medium-high heat until browned and cooked through. Once cooked, add in spice mixture and ¼ cup water. Then add garlic and cabbage and sauté for a few minutes to soften heat through. Next, add carrots and cook for a minute or two until just heated. Taste and adjust seasoning as necessary before beets. Add beets last to just heat through and try not to stir too much or you will have a pink burrito bowl! Which I guess isn’t a bad thing;). 

Roasted Garlic Cashew Crema

• Cover cashews w/ water in a mason jar w/ lid and soak for ideally six hours in a warm place, but overnight in the fridge or counter works as well. See this recipe for a quick-soak method. 
• If not following the above recipe...Preheat oven to 400 degrees. Cut the garlic head in half, widthwise, and place on a piece of foil. Drizzle some extra virgin olive oil over the garlic and sprinkle with sea salt. Cover with foil. Place garlic package in oven and bake for about 30 minutes until garlic is lightly brown and tender and then set aside to cool.
• Drain and rinse cashews and place in Nutri-Bullet or another high-speed blender.  
• Add cooled roasted garlic by squeezing cloves into hand and then picking out garlic paper. Do this for the whole clove and place into high-speed blender. 
• Add water, apple cider vinegar, and sea salt. 
• Blend until very smooth and creamy, stopping to scrape down the sides. This took some time for me, even having to shake my bullet a bit. If you add too much water you will have a runny crema. Taste and add more salt, if needed. 
• Place crema in a small dish. 

Bringing it all together

• Assemble bowls by adding filling to squash. Top with Roasted Garlic Crema, cilantro, julienned beet greens, or whatever toppings your heart desires...more onion, jalapeno, fresh-squeezed lime juice, cheese, toasted pepitas?? Serve and enjoy!!