This ground beef-stuffed kabocha squash is a fun shelter-at-home comfort-food recipe. It’s a tasty way to dress up ground beef, even for Mother’s Day!
- 3 small (4-5 inch) kabocha squash (or acorn)
- 2 tablespoons of extra virgin olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 4 ounces cremini mushrooms, chopped
- 1 pound ground beef
- 1 large tomato, chopped
- ½ teaspoon dried herbes de provence or oregano
- 1 teaspoon dried sage or thyme
- ½ teaspoon smoked paprika
- 2 cups cooked rice
- 1 cup chopped parsley (save some for garnish)
- 3/4 teaspoon salt or to taste
- 1/4 teaspoon freshly ground pepper
- 5 ounces of cheese, grated, optional
- Preheat the oven to 400 degrees F/200 degrees C.
- Cut the kabocha squash into halves and remove their seeds with a spoon. Sprinkle liberally with salt and pepper.
- Line a baking tray with parchment paper and lay the squash halves cut side down on it. Roast for 25 minutes or until the kabocha squash feel soft, but not mushy, when poked with a fork. Turn down the oven to 350 degrees F.
- Meanwhile, heat about 2 tablespoons of olive oil in a skillet.
- Add the onion, garlic, and mushrooms. Cook until the onion softens.
- Add the ground beef and cook it until all traces of pink are gone, stirring often.
- Add the tomato, dried herbs, smoked paprika, salt, and pepper. Stir and cook further for about 10 minutes, on low-medium heat.
- Remove the roasted kabocha squash from the oven and scoop out some of their flesh, leaving about a half-inch for the shell. Chop the scooped squash and stir into the beef mixture along with the cooked rice and about 3/4 of the parsley.
- Stuff the squash halves with the beef mixture, mounding it fairly high.
- Return to the oven and cook for 15 more minutes.
- Garnish with the remaining parsley and serve!
If you eat dairy, top with the cheese right after removing from the oven. The squash will be more than hot enough to melt the cheese.
Keywords: stuffed squash, ground beef, stuffed kabocha, beef-stuffed kabocha, gluten-free dinner