Start with 3-4 summer squash. Rinse them. Dry them. Cut off the ends, and cut them lengthwise. Use a spoon to scoop out the seeds and most of the flesh. Grease a baking sheet and lay out the squash halves. Pre-heat the over to 375 degrees.
The filling begins with 1 diced onion sautéing over medium heat. While that sauté, chop 4
Put it in the oven uncovered for about 30 minutes (until a fork goes into the squash pretty easily). Pull it out, plate it up, and enjoy! We had it with salsa and sour cream with a side of chips.
And to prove you can't please everyone, here is the Mister's after plate- yup, he ate the meat right out and left the squash! Good thing I put some spinach in that filling!
The short version:
Serves: 3 Active time: 20 minutes Total time: 50 minutes
Olive oil or cooking spray
3-4 Summer Squash (try to choose ones with big 'bellies')
1 medium white or yellow onion (diced)
4 cloves garlic (diced)
1 pound ground beef
1/2 teaspoon chili powder
2 cups chopped baby spinach
1 cup cheddar cheese (divided into 3/4 cup for filling and 1/4 cup for topping)
Salsa and sour cream for serving (optional)
1. Grease a square baking dish. Preheat over to 375 degrees. Rinse squash, cut off ends, and cut lengthwise. Scoop out seeds.
2. Add onion to pan over medium heat. Cook 2-3 minutes. Add garlic. Cook another 2-3 minutes.
3. Add ground meat, salt, pepper, and chili powder. Break up meat with a spatula as it cooks. Cook for 5-7 minutes, until meat is nearly done.
4. Add spinach. Stir occasionally for 2-3 minutes until wilted
5. Take pan off heat. Add 3/4 cup of cheddar. Stir until melted.
6. Use a spoon to fill squash boats. Tuck extra filling around squash. Bake until squash is fork tender, about 30 minutes.
7. Serve with salsa and sour cream- enjoy!