Ground Beef Stuffed Butternut Squash
2 large butternut squash
1 Tbsp. olive oil (or your favorite cooking oil)
1 lb. extra lean ground beef, browned and drained
1 medium onion, diced
3 garlic cloves, crushed and minced
4 mushrooms, chopped
1 large tomato, chopped
1 yellow bell pepper, diced
½ tsp. dried thyme
½ tsp. dried oregano
Salt and pepper (to taste)
4 Tbsp. Parmesan cheese, grated
Preheat oven to 400 F. Cut the butternut squash into halves and remove its seeds with a spoon. Line a baking tray with parchment paper and lay the butternut squash halves on it. Roast for 30 minutes. Meanwhile, heat the olive oil in a skillet. Add the ground beef and cook it until brown, stirring often. Add the onion, garlic and mushrooms. Cook until the onion softens.
Add the tomato, bell pepper, thyme, oregano, cayenne pepper, salt and pepper. Stir and cook further for about 15 minutes on medium-low heat. Remove the roasted butternut squash from the oven and scoop out some of the flesh, to make room for the stuffing. Stuff the butternut squash halves equally with the beef mixture and top with grated Parmesan. Return to the oven and cook for 10 more minutes.