Ingredients

The following ingredients have 4 Servings
  • 4 large gold rush squash
  • sea salt and pepper (to taste)
  • 2 tbsp extra virgin olive oil
  • 1 red bell pepper (ribs and seeds removed, cut into 1/4 inch dice)
  • 2 scallions (thinly sliced, white and green parts separated)
  • 1 garlic clove (minced)
  • 2 tbsp tomato paste
  • 1 tsp Southwest Chipotle Seasoning (such as Mrs. Dash )
  • 1 tsp chili powder
  • 1 lb lean ground beef (or grassfed ground beef)
  • 1 cup frozen corn kernels (thawed)
  • 1/3 cup freshly grated Parmesan cheese

Instruction

  • Heat oven to 400 degrees, with rack set in the top third.
  • Halve each squash lengthwise; slice sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch border, scoop out halves with a small spoon; roughly chop flesh, and reserve. Place squash halves, skin side down, in a shallow baking dish.
  • Season with salt and pepper, and set aside.
  • In a large skillet, heat oil over medium-high.
  • Add 1/2 of the reserved chopped squash (save the rest for another recipe or enjoy it raw), 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, Mrs. Dash and chili powder; cook, stirring, until fragrant, 1 minute.
  • Add beef; cook until no longer pink, breaking up meat with a spoon, 2 to 3 minutes.
  • Remove from heat.
  • Stir in corn and 1/4 cup Parmesan; season with salt and pepper.
  • Dividing evenly, spoon mixture into squash halves.
  • Sprinkle with remaining 2 tablespoons Parmesan.
  • Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes.
  • Uncover, and bake until top is browned about 7-10 minutes more.
  • Garnish with scallion greens.