Beef & Mushroom Stuffed Squash
Beef & Mushroom Stuffed Squash
If baking squash in the oven, start now. Cut 2 squash in half lengthwise, scoop out seeds. Place upside down on cookie sheet and bake at 350F for 30-40 minutes, until just tender. Don’t overcook, as it’ll bake longer with the stuffing. If using the microwave, wait until stuffing is done.
Make Stuffing
1 T oil
½ c. chopped onion
5 cloves garlic, chopped
1 lb. Salem Road Farms Pastured Ground Beef
2 c. portabella mushrooms, chopped
½ c. chopped red bell pepper
¼ t. nutmeg
dashes of curry and red pepper
generous pinches of dried or fresh oregano, marjoram, sage and thyme
1 c. canned or frozen tomatoes, drained
splash of Downing’s Apple Cider Vinegar
1 T. agave or honey
¼ c. ketchup
½ c. beef broth
chopped fresh parsley, as needed
maple syrup
Heat olive oil in a skillet. Add onion and garlic; stir for a couple minutes. Add ground beef, mushrooms, peppers and tomatoes; season with spices, herbs and stir. Brown meat, add splash of vinegar, agave or honey, and ketchup. Stir over low heat without over-cooking. Take off heat, stir in fresh parsley.
If baking squash in the microwave, cook it now. Cut 2 squash in half lengthwise, scoop out seeds. Place in microwave safe dish, cut side up. Cover with plastic wrap and use “Fresh Vegetable” button or following microwave directions.
Place baked squash, cut side up in a baking dish. Stuff each half with the beef-mushroom filling. Drizzle maple syrup and beef broth over the filling. Add water to the bottom of the baking dish, about 1 inch deep. Bake squash about 25-30 minutes until filling is piping hot and squash is tender. Cover loosely with foil if needed to preserve moisture. Can sprinkle with more parsley for serving, if desired. Enjoy!
