Spiced Ground Beef & Summer Squash Skillet
Late summer is a strange season, still hot, but a little heavier. This is when digestion can stall, cravings get louder, and you find yourself reaching for something grounding but not overwhelming. This skillet hits the sweet spot. Packed with digestive spices, rich protein, and just-tender squash, it’s one of those meals that makes your body feel like it can exhale again.
Why this recipe is good for us:
Ground Beef
Ayurvedic Perspective:
Builds mamsa dhatu (muscle tissue), strength, and stamina
Warming, grounding, and stabilizing, especially good for Vata
Best digested when combined with pungent spices and light vegetables
Metabolic Perspective:
Rich in bioavailable protein, B12, iron, and zinc, essential for mitochondrial energy production and hormone synthesis
Supports lean muscle mass, insulin sensitivity, and satiety
Excellent source of carnitine and creatine for metabolic and brain function
Summer Squash (Zucchini & Yellow Squash)
Ayurvedic Perspective:
Light, mildly sweet, and cooling, ideal for late summer’s hot, humid heaviness
Easy to digest when cooked and spiced properly
Balances both Pitta and Kapha while supporting smooth elimination
Metabolic Perspective:
Low in net carbs, high in water and fiber, great for blood sugar balance
Supports hydration and digestion without burdening the gut
Offers mild prebiotic support for the microbiome
Cumin
Ayurvedic Perspective:
Deeply supports Agni without overheating
Reduces bloating, gas, and heaviness
Pacifies Vata and Kapha, and gently detoxifies
Metabolic Perspective:
May improve insulin sensitivity and glycemic control
Enhances bile production and nutrient absorption
Acts as a mild carminative and anti-inflammatory
Spiced Ground Beef & Summer Squash Skillet
Servings: 2–3 | Total Time: 25 minutes
This quick, one-pan meal is grounding, blood-sugar stable, and easy on digestion. It’s perfect for summer evenings when you want something satisfying but not too heavy. The spices support Agni, the beef brings deep nourishment, and the squash offers gentle bulk without weighing you down.
Ingredients
1 tbsp ghee or olive oil
1 lb ground beef (grass-fed, if possible)
1 tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
¼ tsp turmeric
¼ tsp ground cinnamon
½ tsp sea salt (or to taste)
1 small zucchini, halved and sliced
1 small yellow squash, halved and sliced
Juice of ½ lemon
Handful of fresh cilantro, chopped (optional)
Instructions
Heat ghee or oil in a large skillet over medium heat.
Add ground beef and break it up with a wooden spoon. Cook for 4–5 minutes, until mostly browned.
Stir in cumin, coriander, paprika, turmeric, cinnamon, and salt. Sauté for 1–2 minutes until fragrant.
Add zucchini and yellow squash to the pan. Toss to coat in the spices.
Cover and cook for 6–8 minutes, stirring occasionally, until squash is just tender.
Turn off heat. Squeeze in lemon juice and top with fresh cilantro if using.
Taste and adjust seasoning if needed. Serve warm.
