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Ingredients
Scale
- 1 large butternut squash (or two small squash)
- 2 tablespoons extra virgin olive oil (divided)
- Salt to taste
- Pepper to taste
- 1 onion (finely diced)
- 1 red pepper (finely diced)
- 2 cloves garlic (minced)
- 1 pound ground beef
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon crushed red pepper (optional)
- 1/4 cup heavy cream
- 2 cups mozzarella cheese (shredded, divided)
- Fresh parsley (minced, optional for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the butternut squash in half lengthwise, scoop out seeds, brush with olive oil, and season.
- Place the squash cut side down on a baking sheet and roast for about 45 minutes until fork-tender.
- In a skillet, heat remaining olive oil and sauté onions and red pepper for 5 minutes.
- Add garlic and ground beef, seasoning and cooking until the beef is no longer pink.
- Mix in heavy cream and 1 cup of mozzarella cheese until melted.
- Scoop out some squash flesh to make room and mix it into the beef mixture.
- Fill the squash halves with the beef mixture and top with remaining mozzarella.
- Bake for an additional 5 minutes until cheese is bubbly.
- Garnish with parsley and serve.
Notes
Choose a ripe squash for the best flavor.
For a vegetarian option, use lentils or mushrooms instead of beef.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg