Stuffed Kuri Squash, or What Do I Have in the Fridge!

Stuffed Kuri Squash, or What Do I Have in the Fridge!

stuffed kuri squashIt’s days like today when I’m feeling wiped out and not overly creative that I begin rummaging around the house pulling out pretty much anything and everything trying to come up with a half decent meal to get us through the night.  I’ve been eyeing this beautiful Kuri squash (very similar to acorn) on my counter for the last week contemplating what it would become.  So what did I find on my investigation?  Why I’m glad you asked.  I came up with kale, ground beef, applegate salami, and leftover rice.  Sounds like a winner to me!  I started by roasting the squash facedown smeared in butter with a dash of salt & pepper.  I love the smell of pretty much anything baking or roasting in the oven.  It usually means tastiness will be with me shortly!  The squash smells of Autumn and cooler days, which right now are not to be found with the exception of a few wonderful unseasonal “cool” days in the upper 80’s.  In August…what!  I enjoyed them while they lasted, but onto the heat and the squash coming out of the oven.  nicely softened, I stuffed them to the tipping point, added some feta to the hubby’s and 10 minutes under the broiler later,  voila, a lovely fall inspired meal.  This was really filling and nourishing.  It left me feeling satisfied and wishing I had another one for lunch tomorrow!  I seriously should have eaten half of this wonder and saved the rest.  Oh well, until next time.

 

Stuffed Kuri Squash
Serves 2
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 Kuri squash, halved & seeds removed
  2. 1lb ground beef
  3. 6 slices Applegate Salami, diced
  4. 1 bunch kale, chopped
  5. 1/2 med onion, chopped
  6. 1 cup leftover rice (omit for paleo & add extra kale)
  7. 1 tblsp fennel seeds
  8. salt & pepper to taste
  9. Butter
Instructions
  1. Take the halved squash and rub ends and inside with butter or coconut oil. Lightly dust with salt & pepper and place face down in a baking dish. Bake 30-40 minutes at 350 or until a fork slides into the flesh easily. While the squash is roasting, heat butter in a pan and saute onion and fennel seeds about 3 minutes. Add beef and cook until browned. Add kale and cooked rice and simmer until kale is wilted. Salt & pepper to taste and set aside.
  2. Remove squash from the oven and turn right side up. Add the beef stuffing and cover with cheese if desired. Turn the broiler on and place squash under the broiler until cheese is melted if using or about 5-10 minutes to incorporate. Remove and let cool about 5 minutes and serve.
Notes
  1. Sour cream or homemade creme fraiche is another great addition to this dish! Dairy free? Top with sliced avocado or homemade guacamole.
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