STUFFED SQUASH

Stav Kogan

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings: 2 servings

2 round squash, such as acorn or 8-ball zucchini
2 tbsp extra-virgin olive oil
½ tsp onion powder
½ onion, diced
1 lb ground beef
⅛ tsp red pepper flakes
1 (14.5-ounce) can diced tomatoes, drained
1 or 2 tablespoons chopped fresh basil or oregano
Carefully cut the tops off the squash, scoop out the seeds, trim the bottoms if necessary so they will stand up straight, and season the insides with the olive oil, salt, pepper, and onion powder. Roast for 45 minutes.
To serve, place each squash in a bowl or on a plate and spoon the beef mixture into the centers. Garnish with the basil.

Preheat the oven to 350°F.
While the squash are in the oven, in a large sauté pan over medium heat, sauté the onion until slightly translucent, about 5 minutes.
Add the beef, and break it up with a wooden spoon.
Season with the garlic powder, oregano, red pepper flakes, and some more salt and pepper.
Once the beef is no longer pink, 7 to 8 minutes, reduce the heat to low and add the tomatoes.
Continue to simmer until the squash have finished cooking.

Let us know how it was!