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Stuffed Butternut Squash
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Stuffed Butternut Squash

1 h 15 minServes 4Nutri-Score B€€
from @essen_paradies36 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • butternut squash (halved lengthwise, seeds scooped out)Produce1 piece
  • olive oil (for brushing and cooking)Pantry30 ml
  • saltSpices5 g
  • black pepper (freshly ground)Spices2 g
  • onion (finely chopped)Produce1 piece
  • garlic (minced)Produce3 pieces
  • ground beefMeat400 g
  • cooked rice (cooked)Grains200 g
  • tomato (diced)Produce2 pieces
  • spinach (fresh)Produce100 g
  • tomato pastePantry30 g
  • paprikaSpices4 g
  • dried oreganoSpices3 g
  • mozzarella (shredded)Dairy150 g
  • parmesan (grated)Dairy40 g

per serving

Nutrition

369kcal

Carbs
24 g
Proteins
26 g
Fat
19 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Frying pan
  • spoon

step by step

Method

  1. Prepare the butternut squash

    • Preheat the oven to 200°C.
    • Halve the butternut squash lengthwise and scoop out the seeds.
    • Brush the cut sides with olive oil and season with salt and pepper.
    • Place cut-side down in a baking dish and roast until tender.
    Step 1

  2. Make the filling

    • Heat a little olive oil in a frying pan and sauté the onion until soft.
    • Add the garlic and cook until fragrant.
    • Add the ground beef and brown it, breaking it up with a spoon.
    • Stir in the tomato paste, paprika and oregano.
    • Add the diced tomatoes and cook until softened.
    • Fold in the spinach and let it wilt.
    • Mix in the cooked rice and season with salt and pepper.
    Step 2

  3. Stuff and bake

    • Scoop some of the roasted squash flesh out and stir it into the filling.
    • Fill the squash halves generously with the mixture.
    • Top with shredded mozzarella and grated parmesan.
    • Return to the oven and bake until the cheese is melted and golden.
    Step 3

  4. Serve

    • Let the stuffed squash rest for a few minutes.
    • Slice and serve warm.
    Step 4
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