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Stuffed Squash

Preheat oven to 400 degrees

 

Cut stem off squash, then cut squash in half length-wise. Scoop out seeds. Brush insides of squash with olive oil, sea salt and pepper. Place squash, skin side up, on a baking tray lined with parchment paper. Roast in oven for 30 minutes.

 

Meanwhile, sauté ground beef or turkey, and onion, in a skillet over medium high heat, for 8 minutes. Drain off the fat, then transfer to a large bowl. Stir in garlic, zucchini, salsa, spinach, sea salt and pepper. Set aside. Remove squash from oven and flip over. Stuff the centre of each squash half evenly with meat and vegetable mixture. Cover with tinfoil and bake for 20 minutes.

 

Remove from oven and take off tinfoil. Top each squash half with 1 1/2 tbsp. goat cheese and bake uncovered for 15 more minutes. Serve hot.

Ingredients:

1)

acorn or butternut squash : 1

2)

olive oil : 1 tablespoon

3)

sea salt : 1 pinch

4)

pepper : 1 pinch

5)

lean ground beef or turkey : 8 oz

6)

small onion, diced : 0.5

7)

garlic cloves, minced : 2

8)

small zucchini, chopped : 1

9)

salsa : 0.5 cup

10)

spinach : 1 cup

11)

goat cheese : 3 tablespoon

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