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1
Heat oven to 375 degrees F.
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2
Cut a thin slice off bottom round of each squash to create a base and have it stand upright.
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3
Cut off 1 inch from top part of each squash and scoop out seeds and middle.
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4
Dont throw the seeds away.
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5
Coat with cooking spray.
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6
Sprinkle with salt and pepper.
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7
Place each squash open flesh side down on a greased foil-lined baking sheet.
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8
Bake until tender, 3040 minutes, depending on size of squash.
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9
While squash roasts, prepare filling.
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10
In a large nonstick skillet, heat oil over medium flame.
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11
Add onion, garlic, red pepper and ground meat.
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12
Cook until meat is cooked through and slightly browned.
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13
Add celery, carrots, mushrooms.
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14
Saute for a few minutes until vegetables soften.
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15
Season with salt and pepper.
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16
Pour in wine.
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17
Scrape the bottom of pan and deglaze any bits.
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18
Add kale, almonds and cook for an additional minute until kale wilts.
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19
Turn off heat.
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20
Mix in cooked quinoa, parsley and oregano and stir all ingredients thoroughly.
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21
Once squash is cooked, remove from oven and flip each one over so they form bowls.
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22
Divide filling equally between squash.
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23
Sprinkle with cheese (optional).
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24
Bake for an additional 2025 minutes.
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25
When serving, top each squash with roasted seeds.
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26
Note: Roast seeds as you bake the stuffed squash.
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27
Just line a large baking tray with foil and spray with cooking spray.
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28
Pinch away any flesh or strings from the extracted seeds, wash and dry on towel.
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29
Arrange on prepared tray and toss with oil, salt and few sprinkles of cayenne or black pepper.
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30
Place under the sheet of squash, in lower two-thirds of oven and roast till brown, about 15 minutes.
