Stuffed Squash {Gluten-free}

See the updated version of this recipe HERE! 

I love stuffed foods!  These simple little squash are super simple to make, but very tasty.  I used a lean grass-fed beef here, but if you prefer, you can choose ground turkey, lamb, or bison instead.  Along with the meat, fresh tomatoes, onions, garlic, and a blend of spices and herbs are mixed in to create a unique, but subtle savory flare.  Just a touch of allspice can go a long way… when used right, it can be that tasty little ingredient that brings it all together, ever-so-secretly.  The magic ingredient.  Then it’s all topped with some melted cheese and fresh basil… so good.  Hope you enjoy!!

It’s all about the seasonings… marjoram (which is basically wild oregano), allspice, paprika, red pepper flakes, and thyme work really well with meat.  Greek cuisine uses allspice (or similar spices such as cinnamon and nutmeg) in meats often… it’ makes for a nice balance one may not expect.  Being a Greek, it’s a natural marriage to me…

Serves 4

 INGREDIENTS

3-5 squash, depending on size (yellow squash works well)

1 lb ground meat (I use lean grass-fed beef, but turkey, lamb, or bison work, too)

1/2 yellow onion (about 1 cup chopped)

2 large garlic cloves (1 tbsp minced)

3-4 medium tomatoes (about 1 cup roughly chopped)

1 tbsp chopped fresh basil

3/4 tsp dried marjoram (or oregano)

1 1/2 tsp fresh thyme (if using dried thyme, reduce to 1/2 tsp)

1/4 tsp ground allspice

1/8 tsp paprika

1/8 tsp crushed red pepper flakes

3/4 tsp salt (1/4 for onion, 1/2 for meat)

1/8 tsp black pepper

few slices Havarti cheese, or other easily melting variety of cheese

1 tbsp ghee or olive oil (I use 1/2 of each)

*extra drizzle olive oil, salt, and pepper for baking squash

*extra basil, for garnish

DIRECTIONS

Preheat oven to 400 degrees

Select squash similar in size so that even cooking occurs…

the size, shape, and even color don’t really matter,

though I prefer yellow squash (pictured below along with zucchini)

Cut squash in half lengthwise

(I leave the stems on the squash because I think they look pretty,

but you can remove if you prefer)

Using a spoon, make slices along the walls of the squash to outline where you will scoop…

along the seed-line (where the seeds stop) is good

Then use the spoon to scoop out the flesh until smooth- like little canoes!

Continue until all squash are clean and ready to go

Place squash on a baking sheet (I always foil-line mine for easy clean-up)

Drizzle with olive oil and sprinkle with salt and pepper

Turn squash face down on baking sheet

Bake for about 15 minutes, until soft (giant-sized squash may need a bit longer)

Meanwhile, begin preparing meat…

Heat ghee/olive oil in a large pan over medium heat (I love cast iron for this)

Chop onion and mince up some garlic

Add onion to pan along with 1/4 tsp salt and 1/8 tsp pepper

Saute for about 3-5 minutes, stirring often, until slightly translucent

Then add minced garlic

Stir and cook for another minute or two, until fragrant

Add meat

Stir into garlic and onion until well blended

Add marjoram, thyme, allspice, paprika, crushed red pepper, and remaining salt (1/2 tsp)

Mix well and let cook for a couple of minutes

Chop tomatoes and basil…

And add to meat mixture

Stir and let cook for a few more minutes until meat is no longer pink

As it cooks, the meat will soften into the sauce and become less chunky-

if any larger pieces remain, break them up using your spoon

By now, the squash should be done!

Flip over squash to fill (if they’re not staying upright because the sides are soft,

prop them up against one another while you fill)

Scoop meat mixture into each squash, filling to the rim

Top each squash with a thin layer of cheese

Place back into the oven and bake for about 10 minutes, until cheese is melted

When done, plate and top with fresh basil…

Enjoy!!