I used this stuffing in red bell peppers and my husband said it was the best I'd ever made.
This is sort of an UN-recipe, one where I describe the procedure, and you use whatever amounts you have on hand. I prefer to use small squash, so I can eat the skin. When I use the bigger ones, they're very hard to cut and the skin gets too hard to eat.
I've read that you can nuke them for 2-3 minutes to soften them so you can cut them, but I prefer not to nuke my food!
Stuffed Delicata Squash
- baking pan (I used a half-sheet jelly roll pan)
- Small delicata squash, amount to fit the pan you're using (I used 8)
- Ghee, melted
- Yellow onions, minced
- Celery stalks and inner leaves, minced
- Carrots, peeled and minced
- Sweet peppers, minced - I used red, you can use any color
- Garlic, peeled and minced
- Seasoning - I used berbere, you can use curry, italian, mexican, cajun,
- Spinach, blanched, drained, and chopped (I like LOTS of spinach!)
- Cooked meat - I used ground beef, you can use veal, lamb, or chicken instead
- Optional: grated cheese
Preheat oven to 425.
SCRUB the squash to remove any dirt! Even if you don't plan to eat the skin, if there is dirt on it it can enter the squash when you cut it open.
Cut the ends of the squash and then cut them in half lengthwise. Remove the seeds (I use an ice cream spoon for this, because it has a flat end). Arrange on a baking dish cut side down and brush with ghee. Flip them over and brush the tops with ghee. Sprinkle with salt and pepper.
Roast 20 minutes, or until a knife slides easily into the flesh and the tops are a little browned.
Remove from oven, but leave them on the baking pan.
Meanwhile, saute the onion in the ghee until lightly browned.
Add the celery, carrots, garlic and seasoning and saute until slightly softened.
Add the spinach and meat and stir to combine. Season with salt and pepper.
Stuff the squash with the mixture. You can sprinkle with cheese, if you want.
Return to the oven for 20 minutes until the stuffing is heated.
These are delicious right out of the oven, and also cold the next day(s).
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