Stuffed Squash

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{{dusts off blog}}

{{cough cough}}

I am here. Alive and well. Although many of you already know this, I have a big announcement but will wait until I feel like blogging about it. Until then, I leave you with my favorite subject: FOOD.

I simply love this recipe. It is so flexible that I have cooked it in many countries. Kids as well as adults gobble it down. It can be as spicy or mild as you want. Leave the meat out if you want an amazing vegetarian main dish. You can make it ahead & leave it in the fridge overnight. Just remember to bring it to room temperature before you cook it. I don't know where I found this recipe but I found it scribbled in my personal recipe binder with no credit.

Stuffed Squash

Ingredients

• • 6 small squashes (yellow) or 1 big squash (butternut or Hokkaido)
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 1 bell pepper diced, any color
  • 2 scallions, thinly sliced, white and green parts separated
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon aleppo or chili powder (you can find aleppo in Turkish grocery stores)
  • 1/2 pound ground beef/tukey/lamb/kangaroo/bison -whatever your vice
  • 1 cup peas, thawed
  • 1/4 cup plus 2 tablespoons grated Parmesan cheese or Grana Padano
  • Any other leftover vegetables left over (I have successfully used broccoli, spinach, and corn kernels)
  • zest of 1 lemon (The Scientist prefers only 1/2 of a lemon)
  • any fresh herbs
  • (optional) brown rice/quinoa/millet
  • (optional) toasted pine nuts or dried fruit
  • 
    
  • Directions

1. Heat oven to 400 degrees. Halve each squash lengthwise. Reserve 2 and chop. Leaving a small border, scoop out halves with a small spoon. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper, and set aside. If you have a bigger squash, you need to prebake until fork tender but not mushy. Time will depend on how large squash is but usually ~15 min.
2. In a large skillet, heat oil over medium-high. Add reserved chopped squash, bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste and chili/aleppo powder; cook, stirring, until fragrant, 1 minute. Add beef; cook until no longer pink, 2 to 3 minutes. Remove from heat. Stir in peas, lemon zest, herbs (and any other veggies) and 1/4 cup Parmesan (I always add more!); season with salt and pepper. Add brown rice and almonds here.
3. Spoon mixture into squash halves. Sprinkle with leftover Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens and more aleppo powder.

Guten Appetit!!!!!