Baked stuffed squash with beef and tomatoes recipe
Baked Stuffed Squash with Beef and Tomatoes recipe
Ingredients
| 2 | acorn squash |
| 500 g | ground lean beef |
| 1 | red bell pepper, finely chopped |
| 1 | green bell pepper, finely chopped |
| 1 small | onion, finely chopped |
| 400 g | tomatoes, diced |
| 1 tbsp | parsley |
| ¼ tsp | cinnamon |
| salt and pepper, to taste |
Instructions
Line a baking pan with foil and lightly grease the foil. Heat oven to 180°C.
Cut squash in half lengthwise and scoop out seeds. Spray cut sides with nonstick cooking spray and place on the foil, cut side down. Add enough water to the pan, so that it comes up to about 2 cm on the sides. Cover with foil. Bake for 45 to 55 minutes.
In a large skillet sautè the ground beef with bell pepper and onion, stirring, until beef is cooked and vegetables are tender. Season with salt and pepper. Add the tomatoes, parsley, and cinnamon. Cook until everything is cooked and heated through, whilst stirring.
Scoop meat mixture into the squash and place back on baking pan. Bake for about 15 to 20 minutes.
Preparation time:
ca. 15 min
medium
n/a
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