Sticky Pomegranate Meatball Bowls

Ingredients

• 2 medium delicata squash(or one acorn squash)
• 2 tbsp avocado oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 2 lb s.lean ground beef
• 1 tsp freshly grated ginger
• 1/4 cup freshly chopped cilantro leaves
• 1/4 cup freshly chopped green onion(white and light green parts preferably)
• 1/2 tsp kosher salt
• 1/4 tsp cracked black pepper
• 2 clove sgarlic, chopped
• 2 tbsp avocado oil
• 1/2 tsp toasted sesame oil
• 1/4 cup coconut aminos
• 1 tsp fish sauce
• 1/2 tsp crushed chili flakes(optional, omit if you don't want it spicy)
• 2 tbsp rice vinegar
• 1/4 cup POM POMS Fresh Pomegranate Arils
• 1 tbsp Pomegranate juice at the bottom of the POM POMS cup
• 1 tbsp arrowroot
• 1/3 cup beef broth
• 1/4 cup POM POMS Fresh Pomegranate Arils
• 1/4 cup scallions, thinly slice d
• 4 cup scooked white rice(or prepared cauliflower rice)

Instructions

1. Preheat oven to 425 degrees F.
2. Cut squash in half lengthwise and using a spoon, scoop and discard the seeds. Slice squash into 1/4 inch slices. Place squash on a baking sheet and drizzle with the oil and add salt and pepper. Toss until evenly coated. Transfer to the preheated oven and cook until fork tender; about 15 minutes.