Is this winter squash not the cutest squash you ever did see? I have no idea what kind of squash it is...but it was mighty tasty! In this recipe most winter squashes would work well. I love winter squash of all kinds - and the bright orange color is like a ray of sunshine on a gray and rainy day.
There are a number of stuffed winter squash recipes on my blog....they are just too tasty so I must share once more:
Asian Style Stuffed Squash:
Then we have a mighty tasty Stuffed Red Curry Squash:
And a most yummy Lentil Rice Stuffed Hubbard Squash:
Today's recipe: Savory Stuffed Winter Squash:
By the way...that yummy corn bread on the plate came from a recipe that belongs to Karina's Kitchen - The Gluten Free Goddess - it was perfectly delicious!
1 winter squash: ambercup, acorn, butternut or curry squash would all work well
1/2 lb. extra lean ground beef
3 slices of bacon, chopped, and browned
1/2 of a large onion, diced
3 garlic cloves, finely minced
1 large crimini mushroom, diced
1/4 cup finely diced celery
1 large tomato, diced
1 small can of diced mild green chilies (114 mls)
1/4 cup basmati rice
1 cup tomato juice
2 tsp. Chili powder
salt and pepper to taste
grated aged cheddar or asiago cheese
Preheat the oven to 350 degrees. Carefully cut your squash in half, scraping out the seeds. Place in a baking dish, drizzle with Extra Virgin Olive Oil, and season with salt and pepper.
Cover and bake for about 1 hour or until the squash is tender.
Meanwhile, add the ground beef to a frying pan on medium heat. Break up and cook until browned. With a slotted spoon, add the beef to a bowl and set aside. I had very little drippings but if necessary drain. Add the chopped bacon and cook until browned nicely. Then with the slotted spoon, add the bacon to the cooked ground beef.
To the pan add in the mushroom, onions, garlic and celery. Turn down the heat to low, and saute about 10 minutes to sweat out. Season with salt, pepper, and chili powder. Add in the diced tomatoes and mild green chilies stirring to incorporate. Turn down to a low simmer, and cover, continuing to cook for 10 more minutes.
Then add in the rice and tomato juice, stirring well, cover and simmer for 15 minutes.
Add the ground beef and bacon to the pan keep on a low simmer, lid off.
Once the squash is baked, add a generous amount of the beef rice filling to each squash, and add the grated cheese on top.
Return to the oven, just until the cheese has melted through. Serve hot with fresh gluten free bread.