Recipe for baked squash with beef and tomato topping
We have started this week’s meal plan with this:
Baked squash with beef filling and chili/tomato topping, served with a quick cabbage salad… ☺️
The spiced meat pairs well with the milder squash, and topped with spicy tomato filling, it creates a truly delicious mix! ?
The cabbage salad is fresh, crispy, and adds a touch of sweetness and tanginess, yummy I say!
The dish is both healthy and gluten-free..
And the best part…? It’s all ready in about 30 minutes.
Ingredients
Squash
- 500 gram Ground Beef 4-7% fat
- 9 gram Oil
- 1 pcs. Onion
- 1 clove Garlic
- 0.5 pcs. Bell Pepper green
- 0.5 pcs. Bell Pepper red
- 2 pcs. Carrots
- 54 gram Soy Sauce
- 34 gram Ketchup
- Salt and Pepper
- 4 pcs. Squash
Tomato Topping
- 50 gram Sundried tomatoes in oil
- 1 can Tomato Puree small
- 1 clove Garlic
- 2.7 gram Chili
- Basil 1 handful fresh
Spinach Salad
- 0.5 pcs. Pointed Cabbage
- 2 pcs. Pear
- 27 gram Olive Oil
- 5 gram Dijon Mustard
- 15 gram Lemon Juice
- 21 gram Honey liquid
Instructions
Squash
- Start by browning the meat in a bit of oil.
- Finely chop the onion and garlic, and cut the bell peppers and carrots into small dice.
- Sauté the vegetables with the browned meat.
- Add soy sauce, ketchup, and season to taste with salt and pepper.
- Cut the squash in half and scoop them out.
- Dice the scooped-out squash flesh and mix it into the pot.
- Divide the meat mixture among the squash halves and bake them for about 20 minutes at 200 degrees Celsius (392 degrees Fahrenheit).
- Drain the oil from the sun-dried tomatoes and cut them into small pieces.
- Finely chop the basil and combine all the ingredients.
- Finely slice your pointed cabbage and cut the pears into thin slices.
- Mix oil, lemon juice, Dijon mustard, and honey together and toss with the cabbage and pears.
- When your squash halves are fully baked, remove them from the oven, top with the tomato mixture, and serve with the salad.