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.
