Stuffed Courgettes In Meat Sauce

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   ["Heat a heavy bottomed pan, large enough to hold all the courgettes with oil and saute onions and garlic until soft on low.

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   Scoop out the insides to form squash cups and reserve. Chop the insides finely.

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   When the onion and garlic is cooked, add the meat and brown all over. Add the insides of the squash and the sriracha sauce and cook for about 10 minutes, till the meat is cooked through.", "As the onions cook, cut the head off each courgette (at about 1/8 from the stalk), to create a cap. Reserve the cap. Cut as little as needed to scoop out the innards but not too much to waste the flesh on the cap side. You don't eat the cap in this recipe.", "Leave the pan on the stove and using a spoon, fill each prepared courgettes with the meat sauce up to the lip.", "Add the tomatoes to the remaining sauce and place stuffed courgettes into the pan in one layer. Cover each courgette with its cap. Add the stock or water.", "Close the pan with a lid and cook for about 15 minutes on medium heat. Open the lid and if the sauce is too thin, cook on high without lid to reduce liquid.", "Serve immediately as is or over cooked grain or pasta (optional)."]

* Per serving · 4 servings · Values may vary.

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