Greek Stuffed Butternut Squash

As you may have guessed, I love squash of all kinds. Since it is ’tis the season of squash-every time I go to the grocery store I get a little giddy (dorky I know) to see the mounds of squash on display right up front. I usually let Zara choose what she wants to cook/eat and as long as it doesn’t break the budget! What I find really exciting (albeit sometimes difficult) about letting your kid be a part of the grocery process is that as they get older they start to understand that what you buy is what you cook is what you eat. Sounds obvious to us, but isn’t to your kid. If you involve your child in the meal planning process they are more willing to eat the food. So we go to the store weekly- I typically plan 6 of our dinners and let Zara drive meal number 7. We talk the whole grocery shop and build the 7th meal together-and that’s the meal we cook that day. which brings us to today’s recipe.

This is what you need;

1 2lb butternut squash

1/2 cup ground beef (I bought 1 pkg and divided it to use for 2 meals)

1 small onion, chopped

2 cloves garlic, minced

1 cup cooked white rice

1/4 cup feta cheese

2 scallions, chopped

1 tbsp salt

1 tea olive oil, divided

1/2 tbsp pepper

1/2 tea cinnamon

1/4 tea Greek basil OR oregano

Preheat your oven to 325 F

Slice your squash lengthwise and scoop out the middle, set aside on a parchment lined baking sheet. Now prep your squash. Add remaining olive oil and rub the squash until glistening. Add half salt and pepper and rub (again, this is a good job for your kid!). Cook your squash in the preheated oven for 1 hour.

Cook your ground beef. I did this by heating a sauté pan to hot and dropping the meat in with no oil for lubrication. If you stir quickly you’ll notice the fat will act as the lubrication, your meat will cook quicker and leave you with less fat left over as it evaporates! Cool right?

In a medium sized bowl add rice already cooked (I used leftover rice), veggies, cheese and spices. Drizzle 1/4 olive oil over mixture and mix with your hands. This rice mixture was all Zara’s job! Then add the meat and mix in with a wooden spoon (as the meat is hot).

Now fill the squash cavity with the rice mixture- it should be mounded over and tightly packed.

Place squash in your preheated oven for 20 minutes.

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About emellt

I love all things food and my plan is to my children feel the same way, one meal at a time. By sharing my recipes, activities and adaptations of others, I hope to get my, and your kids in the kitchen!
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