RECIPE: Curried Spinach Stuffing for Delicata or Open Face Sandwich

This recipe started out as stuffing for delicata squash.  I had some left over and offered it to my husband for dinner (he doesn't like delicata).  He spread it on a piece of bread, heated it up, and then dolloped some sour cream on top.  He liked it so much he had a second one!  

(Yes, I've been making a lot of stuffed delicata lately!  It's in season, it's versatile, it's delicious, it's high in fiber, it's easy to prepare, and leftovers keep well!)

Curried Spinach and Beef 

Stuffing for Delicata Squash 

or Open Face Sandwich Spread

Makes about 6 cups, enough for 10-12 small squash

INGREDIENTS

• 1/2 c ghee, divided
  
• 6 cups of chopped onions
• 1/4 c minced ginger
• 1/4 c. minced garlic
• 2 T plus 1 t.. curry powder, divided (I use Pure Indian Foods brand)
• 2 pounds of spinach, blanched, squeezed dry, and chopped
• 3/4 pound of cooked ground beef (optional, you can use leftover chicken or hard-boiled eggs instead)
  
• 8 small delicata squash
  
• Salt and cayenne pepper

INSTRUCTIONS

Preheat the oven to 425.

SCRUB the delicata squash to remove any dirt on the skin.  You must do this even if you don't plan to eat the skin because any dirt on the outside will enter the squash when you slice it.  

Cut the ends off each squash, cut them in half lengthwise, and remove the seeds (I use an ice cream spoon for this because it has a flat bottom).

Arrange the squash on a baking dish (I use a half-sheet jelly roll pan) cut side down.

Melt the ghee in a large saute pan and use some of it to brush the bottom of the squash.  Flip the squash over and brush the tops.  Season them with salt and 1 t. curry powder.  

Bake for 20 minutes or until a knife slides easily into the flesh and the tops are lightly browned.  Remove from the oven but leave them on the pan.

While the squash is cooking, saute half the onions in the remaining ghee until lightly browned.  

 

Push the onions to the sides of the pan and add the ginger and garlic to the center.  Stir until they're heated and then mix them with the onions.  Add the rest of the onions and saute until translucent.   

Push to the sides of the pan and add the remaining curry powder to the center.  Stir to combine with the fat in the pan, then stir to combine with the rest of the contents.

Reduce heat to low and simmer for 5 minutes.  You want to lightly cook the onions and infuse them with the curry flavor, you don't want them to be mush. (NOTE: the ginger will also be only lightly cooked.  We like the burst of flavor when we bite into a small piece.  If you don't, add the ginger to the pan with the first batch of onions and it will cook all the way through and soften.)

 

Add the spinach and (optional) beef and stir to combine.  Add salt and cayenne to taste (I used 2 t. salt and about 1 t. cayenne).  The filling should be highly seasoned because the squash is not.  As you can see below, this filling is mostly vegetables with a little bit of meat.

Fill the squash boats.  I fill them just to the rim so that I can stack the ones I don't eat right away, but you can mound the filling if you're going to consume them all.  

Reduce oven heat to 400 and bake the squash for 15 minutes, or until the filling is heated through and the tops are golden brown.  Serve.  If you overdid the cayenne, use sour cream to tone down the heat.

Leftover filling can be used for bell peppers, zucchini, eggplant, and bread!