Recipe for stuffed squash
Stuffed squash is a classic dish, and there are countless variations of it – both for meat lovers and vegetarians.
When summer is ending and a bit into the fall, it’s the season for Danish squash. Anyone who has had just a single plant knows that squash grows like weeds, and in good years you might end up with a wheelbarrow full of them, not knowing what to do with them.
This is where stuffed squash comes as a godsend! It’s a delicious and easy everyday dish, and the filling can be varied in countless ways, giving you a new flavor experience each time.
So, give the squash the leading role in your meal and discover just how delicious it can be.
Ingredients
- 4 pcs. Squash small squash - alternatively, you can use 2 medium-sized ones.
- 400 gram Ground Beef
- 300 gram tomato sauce
- 1 pcs. Onion
- 2 cloves Garlic
- 1 pcs. Carrots
- Herbs thyme and oregano - fresh or dried.
- 1 dash Cayenne Pepper
- 2.1 gram Cumin
- Spices salt and pepper
- 1 pcs. Mozzarella Chees fresh mozzarella in a bag.
- Olive Oil for frying
Instructions
- Wash the squash and cut them lengthwise.
- Remove the insides with a spoon - save the insides, as you'll need them later.
- Place the halved squash in an ovenproof dish greased with oil.
- Finely chop the onion and garlic.
- Heat a pot with olive oil and sauté the onion and garlic. Let it cook for a couple of minutes.
- Coarsely grate the carrot.
- Add the grated carrot and the squash insides, and let it sauté for a couple of minutes.
- Take the vegetables out of the pot and place them on a plate.
- Put the minced beef in the pot and fry for a few minutes, until it gains a bit of color.
- Return the vegetable mixture to the pot with the meat and add the dried herbs and spices.
- Add the tomato sauce and season with salt and pepper.
- Let the meat sauce simmer for 10-15 minutes.
- Distribute the sauce into the hollowed-out squash.
- Cover the dish with a piece of foil and place it in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) for 25 minutes.
- After 25 minutes, remove the foil, and distribute the fresh mozzarella on top.
- Return the dish to the oven for about 10 minutes, until the cheese is gratinated and golden.
- Serve with rice, bulgur, spelt kernels, or coarse bread.
- The dish can also simply be served with a nice salad on the side.
Notes
Do not let your squash grow too large, as they easily become fibrous and dull. The small squash, on the other hand, are crisp and delicious and far more useful in the kitchen.