Ingredients

The following ingredients have 4 Servings
  • 2 small acorn squash (cut in half and seeds removed)
  • 2 teaspoons olive oil, (divided)
  • salt and pepper
  • 1/2 medium onion
  • 1 pound lean ground beef
  • 1 cup tomato sauce, (plus additional for serving if desired (can use any type from a can or jar, or homemade))
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 Tablespoon grated parmesan cheese

Instruction

  • Preheat oven to 400°F. Coat a baking sheet with olive oil; set aside.
  • Brush each squash cut half with ¼ teaspoon olive oil, then sprinkle with salt and pepper. Roast the squash cut side down until tender, about 20-25 minutes.
  • While the squash is baking, heat a teaspoon of olive oil in a skillet over medium heat. Add the onion and ground beef, season with salt and pepper, brown the ground beef, breaking up as it cooks.
  • Darin any excess grease, then stir in the tomato sauce and cook until heated through.
  • Remove the squash from the oven and flip them over. Place a quarter cup of ricotta cheese in the bottom of each of the squash. Divide the meat mixture between the squash and top each with a quarter cup of mozzarella and about a teaspoon of parmesan cheese.
  • Return squash to the oven and baked for about another ten minutes until the squash is tender and the cheese is melted and slightly browned.