Ingredients:

  • 3 medium (approx. 1 lb / 450g each) Delicata squash
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 1 lb lean ground beef (90% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 cup cauliflower rice
  • 2 cups fresh spinach, roughly chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ cup diced tomatoes
  • 1 cup shredded sharp cheddar or mozzarella cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice the delicata squash in half lengthwise and scoop out the seeds using a spoon.
  2. Brush the interior and exterior of each squash half with olive oil, then sprinkle evenly with salt and pepper.
  3. Place the squash cut-side down on a parchment-lined baking sheet and roast for 20–25 minutes until the skin is tender.
  4. Heat 1 tbsp olive oil in a skillet over medium-high heat. Brown the ground beef for about 3 minutes, break it apart, cook until no longer pink, and drain any excess fat.
  5. Add diced onion and red bell pepper to the skillet and sauté for 5–7 minutes until translucent.
  6. Stir in minced garlic, cumin, and smoked paprika; cook for 1 minute until fragrant.
  7. Fold in cauliflower rice and diced tomatoes, simmering for 5 minutes to allow the rice to absorb the juices.
  8. Stir in chopped spinach and cook for 1–2 minutes until wilted, then remove from heat.
  9. Remove squash from the oven, flip them over, and generously spoon the beef mixture into each half.
  10. Top each stuffed squash with shredded cheese.
  11. Return to the oven for 10–15 minutes, or until the cheese is bubbly and caramelized.