Stuffed mini squashes with spicy beef

Perfect for cold Autumn evenings, comfort food without the starchy carbs!

Serves 4

INGREDIENTS

  • 2 x medium sized squashes, acorn/gem or other suitable/ interesting
  • looking squash
  • Red onion diced
  • 500g minced beef
  • 1 tbsp Curry paste/ curry spices
  • 1 tsp bovril/beef stock cube or 1 tsp gravy granules
  • Olive oil as required
  • 2tbsp grated cheese such as Parmesan/ mozzarella or cheddar

METHOD

Pre-heat oven at 180°C

  1. Prepare the squashes by slicing a small slice off top and bottom to level of the surface it will rest on. Then slice in two equal pieces horizontally. Use a small knife and spoon to scoop out the centre of the squash making room for your filling but leaving enough thickness to maintain strength in the “bowl”.
  2. Brush the inside of each squash-half with oil and place on a non stick baking sheet in the preheated oven for 20-25minutes until the flesh is soft enough to drive a blunt knife into.
  3. Prepare the mince beef by frying it with the red onion until it is all browned. Add curry paste/ spice and bovril/ stock cube (dry) add water a table spoon at a time until the beef has enough liquid to make it stir & mix easily but not enough to make it wet. Fry and stir for a further 5minutes until the beef is cooked through and not too dry.
  4. Once squashes are cooked adequately, spoon the mixture into and over the four individual squash “bowls” and top with cheese.
  5. Return to oven for another 15-20minutes until cheese is browned/bubbling.

Serve hot immediately with fresh vegetables, also yummy reheated the next day in the microwave and served with a salad. Yum! Enjoy!