stuffed carnival squash
Author: angela sackett
Recipe type: paleo main dish
Serves: 4 side dish servings or two main dish servings
- 2 small carnival squash, halved and seeded (may substitute)
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 pound ground beef or venison
- 1 tablespoon pressed garlic
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 1 tablespoon honey
- ¼ cup dried, unsweetened cranberries
- ¼ cup chopped fresh parsley
- 1 bunch chopped green onions
- 2 tablespoons salted butter, divided
- Place halved, seeded squash, cut side down, in a large baking dish with 1 cup water.
- Bake squash for thirty minutes at 350 degrees.
- Meanwhile, in a large deep skillet, saute garlic and onion in oil.
- Add ground beef or venison and cook, breaking up as you go.
- Stir in spices and herbs with salt and pepper.
- Stir in honey and cranberries; continue cooking for five minutes.
- Remove from heat and stir in parsley and green onions.
- Remove baked squash from oven; drain and turn cut-side-up.
- Scoop filling evenly into squash halves.
- Top each stuffed squash half with half a tablespoon butter.
- Return to oven and bake for ten minutes.
- Note: Feel free to substitute kabocha or other medium squash.
- Squash can be cooked in microwave safe dish, same technique, to save time.
Recipe by Dancing With My Father at https://dancingwithmyfather.net/stuffed-carnival-squash/
3.2.2885