Step 1

Preheat oven to 425°

Step 2

Cut squash in half, scoop out the seeds. Slice into ¼” slices.

Step 3

Place on a baking sheet & drizzle with oil, salt & pepper. Toss to coat. Cook for 15 minutes, until fork tender.

Step 4

Meanwhile, combine ground beef, ginger, salt, pepper, cilantro, onion & garlic in a large bowl. Mix with hands until well combined.

Step 5

Roll into 2” meatballs & set on a clean plate.

Step 6

In a large skillet. Heat avocado & sesame oils over med-high heat. Drop meatballs in hot oil & cook until golden brown, 2-3 minutes per side. Transfer to a paper towel lined plate.

Step 7

Pour off remaining oil from skillet & place back on stovetop. Reduce to medium heat.

Step 8

Whisk aminos, fish sauce, chili, vinegar, pomegranate seeds & juice, and arrowroot in a small bowl. Pour into skillet & simmer.

Step 9

Continue whisking & pour in broth to make thinner consistency. Add meatballs back into skillet & simmer for 3-5 minutes.

Step 10

Divide rice, squash & meatballs into 4 bowls. Garnish with remaining pomegranate seeds & serve.