Stuffed Pattypan Squash with Beef and Feta Recipe. Preheat oven to 3. F. Cut off top third of each squash, and scoop out pulp, using a serrated corer or melon baller, leaving a 1- inch shell intact. Coarsely chop pulp; reserve 1 cup of chopped pulp, and discard remaining pulp.

Place squash bowls in an 1. Bake in preheated oven 1.

Place bacon in a large nonstick skillet over medium- high, and cook, stirring occasionally, until starting to brown, about 5 minutes. Add beef to skillet, and cook, stirring to crumble, until starting to brown, about 6 minutes. Add onion, garlic, and reserved 1 cup chopped squash pulp to skillet, and cook, stirring occasionally, until tender, about 3 minutes. Stir in spinach; cover and cook until spinach is wilted, about 2 minutes.

Uncover and cook until liquid is almost evaporated, about 1 minute. Transfer beef mixture to a medium bowl; cool 1. Stir eggs, cooked rice, pepper, and 3 tablespoons of the dill into beef mixture. Gently stir in cheese.

Spoon mixture into baked squash bowls.

How To Make Stuffed Roast Squash. With so many beautiful and unusual squashes showing up in markets right now, I can't seem to come home without at least one knobby, colorful, speckled new squash in my bag. Happily, stuffed squash is a dish that will work for just about any winter squash I happen to pick up. You don't really need a recipe — just a few basic steps and dinner practically makes itself.

Elevate squash from a side dish to center stage with a fast and filling ground beef stuffing. Pattypan squash (which have a squat, round shape) can be. Scrape out seeds and stringy pulp from each squash half, leaving a large cavity for stuffing. Arrange snugly in a large, lightly oiled ovenproof baking dish. Warm 1 Tbsp. oil in a large skillet over medium.

I consider stuffed squash to be one of the most perfect autumn weekend meals imaginable. I love futzing over the filling and then lazing on the couch while everything roasts. The house gradually fills with savory aromas until I can hardly wait another second to dive in. Eating these stuffed squashes is an entirely personal experience. My husband likes to work from the outside in, taking a little bit of squash and a little bit of filling in each bite. I'm a masher, personally — I scrape all the squash from the sides and mix it thoroughly into the filling before finally digging in.

The Best Stuffed Squash With Ground Beef Recipes on Yummly Stuffed Cabbage Ground Beef Recipe, Stuffed Zucchini, Stuffed Tomatoes. Recipe Notes. Stuffed Squash for a Crowd. How To Make Stuffed Roast Squash Cooking Lessons from The Kitchn How To Make Stuffed Roast Squash. If you haven't ever made a recipe for stuffed zucchini or stuffed spaghetti squash, it's time you introduce this divine sort of thing into your life. A quick, healthy. Looking for a delicious weeknight meal? Take a squash, potato, or vegetable and stuff it. Deep Fried Ice Cream. Follow this template as a guide or get specific. Craving healthy comfort. The Best Vegetarian Stuffed Squash Recipes on Yummly Vegetable Stuffed Cannelloni, Stuffed Zucchini, Vegetarian Stuffed Red Bell Peppers.

You can take either approach, or invent your own special style! One squash the size of a grapefruit or a little larger is usually enough for two people. All my instructions below are written with this in mind, but it's easy enough to multiply everything to feed more people. In fact, stuffed squash is an easy and elegant dish to serve at a dinner party, particularly since it can be easily adapted to for both vegetarians and non- vegetarians. I've tried making stuffed squash with just about every squash out there, and I truly love them all. Acorn squashes are an old and dependable favorite, but try it also with red kuri squashes, sweet dumpling squashes, or even spaghetti squashes. The initial roasting time of the un- stuffed squash may vary depending on the variety, but it rarely takes more than an hour.

For the squashes today, I used a mix of barley, sausage, mushrooms, onions, and mozzarella seasoned with thyme and a pinch of cinnamon for the filling. Fall flavors at their best! I often use whatever bits of leftovers are in the fridge, mixing that last scoop of quinoa, a bit of roasted chicken, some grilled vegetables.. About two to three cups of combined ingredients will do the job just fine. Do you often make stuffed squash?

What are some of your favorite fillings? How To Make Stuffed & Roasted Squash. Makes 1 squash, serves 2. What You Need. Ingredients. General amounts for filling — to equal 2 to 3 cups total: 1/2 to 1 cup protein — sausage, chicken, pork, tempeh, or baked tofu. Equipment. Chef's knife.

Spoon. Baking dish. Aluminum foil. Instructions. Prepare the squash for roasting: Preheat the oven to 3. F with a rack in the lower- middle position.

Slice the squash in half from stem to root and scoop out the seeds. Transfer the squash to a baking dish: Place the squash halves cut- side- down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with foil and place the dish in the oven.

Roast the squash: Roast the squash until very soft and tender when poked with a fork or paring knife, 3. Exact roasting time will depend on the size and variety of your squash. Prepare the filling: While the squash is roasting, prepare the filling. Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient.

You can combine leftovers from other meals (cooked chicken, roasted vegetables, etc.) or you can prepare a fresh filling. Cook any raw meats and raw vegetables and combine all the ingredients in a bowl. How To Cook Greens on this page. Taste and adjust the spices, salt, and pepper to your liking. Stuff the squash halves: Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and sprinkle with salt and pepper.

Divide the filling between the halves — it's fine to really stuff the wells and also to mound the filling on top. Bake the stuffed squash halves until bubbly: Re- cover the pan with the foil and bake the halves for another 1.

Top with extra cheese and serve immediately. Recipe Notes. Stuffed Squash for a Crowd: This recipe is easily multiplied to feed whatever sized gathering you are hosting. The squashes and the fllling can also be prepped in advance and warmed just before serving. One half of a squash is typically a good main course meal for an adult. Want more smart tutorials for getting things done around the home? See more How To posts.

We're looking for great examples of your own household intelligence too! Submit your own tutorials or ideas here! This post and recipe have been updated. Originally published November 1. Images: Emma Christensen).