Stuffed Yellow Squash
by Editorial Staff
Like stuffed peppers and tomatoes in summer, stuffed pumpkin in autumn and winter is not a rare guest on our table. Small pumpkins, butternut pumpkin, a large pumpkin for the whole honest company, acorn pumpkin, delicacy pumpkin (which can be eaten with the skin after baking) – I cook any of them. And with a variety of fillings. And now also the yellow squash.
Cook: 45 mins
Servings: 2
Ingredients
- 1 small yellow squash
- Olive oil
- Salt
- Ground black pepper
- Ground nutmeg optional
- Finely chopped fresh garlic or granulated garlic as desired
- 2 cups cooked minced beef filling of rice, carrots, onions, and spices
- grated cheese
- Several slices of butter
Directions
- Preheat oven to 200-220 C / 400-425 F (both temperatures will work).
- Wash the yellow squash, cut in half. Take out seeds and inner fibers.
- Place the pumpkin halves on a baking sheet, cut side up.
- Drizzle lightly with olive oil, sprinkle with salt, pepper, and granulated garlic (if using).
- Place the filling in the pumpkin halves, pressing down slightly with a spoon.
- Sprinkle with grated cheese on top and add pieces of butter.
- Bake for about 30 minutes. If using cheese, sprinkle the filling with cheese and bake for another 5-10 minutes until the cheese relaxes and the pumpkin is done. The pumpkin will be golden at the edges, and the fork or knife will freely enter the pulp.
- Remove from oven, let stand for 1-2 minutes to cool slightly.
- Using a fork, scrape the pulp from the walls of the pumpkin and string it onto the fork along with the filling.
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