Bring squash center stage with this recipe.
Elevatesquashfrom aside dishto center stage with a fast and filling ground beef stuffing.
Feta cheese and fresh dill add a Greek accent to stuffed squash.
Credit: Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox
Trying to add more healthy whole grains to your family’s diet?
This hearty beef-and-feta filling can be made with a variety of grains.
Coarsely chop pulp; reserve 1 cup of chopped pulp, and discard remaining pulp.
Place squash bowls in an 11- x 13-inch baking dish, and sprinkle with salt.
Bake in preheated oven 10 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 10 minutes.
Stir eggs, cooked rice, pepper, and 3 tablespoons of the dill into beef mixture.
Gently stir in cheese.
Spoon mixture into baked squash bowls.
Bake squash in preheated oven until tops begin to brown and squash is tender, about 30 minutes.
Sprinkle squash with remaining 1 tablespoon dill.
Three peppers should total about 20 ounces.
This recipe can also be made with yellow zucchini or summer squash.
Can’t tell the difference?
Trying to add more healthy whole grains to your family’s diet?
This hearty beef-and-feta filling can be made with a variety of grains.
