Description
A festive and elegant main course featuring acorn or delicata squash stuffed with a spiced ground beef mixture, topped with feta cheese. This gluten-friendly dish bridges Middle Eastern flavors with autumn harvest traditions.
Ingredients
Scale
- 2 medium Acorn or Delicata Squash
- 2 tablespoons Olive Oil
- Salt and Black Pepper
- 1 pound (450g) Ground Beef (80/20)
- 1 medium Yellow Onion, finely diced
- 4 cloves Garlic, minced
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- ½ teaspoon Cinnamon
- ½ teaspoon Allspice
- ¼ teaspoon Cayenne Pepper
- ½ cup (120ml) Crushed Tomatoes
- ¼ cup Fresh Parsley, chopped
- 2 tablespoons Fresh Mint, chopped
- ½ cup (75g) Feta Cheese, crumbled
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Cut squash in half lengthwise and scoop out seeds and pulp. Brush cut sides with olive oil and season with salt and pepper. Place cut-side down on the baking sheet.
- Par-roast squash for 20 minutes until fork-tender but holding shape. Flip over and reduce oven temperature to 375°F (190°C).
- While squash roasts, heat a large skillet over medium heat with a splash of olive oil. Cook diced onion for 3-4 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Add ground beef, breaking into crumbles. Cook until browned and no longer pink (5-6 minutes). Drain excess fat if necessary.
- Reduce heat to low. Add cumin, coriander, cinnamon, allspice, and cayenne. Toast spices for 1 minute.
- Pour in crushed tomatoes and simmer for 3-4 minutes until thickened. Stir in parsley and mint. Adjust seasoning.
- Place par-roasted squash halves cut-side up on the baking sheet. Spoon beef mixture into cavities.
- Sprinkle crumbled feta cheese over the top.
- Bake for 20-25 minutes until squash is fully tender and cheese is melted and golden.
- Let cool for 5 minutes before serving.
Notes
Do not skip par-roasting the squash, as raw squash takes too long to cook and may dry out the beef. Toast spices in the pan to release essential oils. Use fresh herbs for best flavor. If using butternut squash, reduce cinnamon slightly as it is sweeter. This dish does not freeze well due to the squash becoming watery.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 squash half with f
- Calories: 380
- Sugar: 8
- Sodium: 450
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 5
- Protein: 22
Keywords: Sukkot, stuffed squash, harvest dinner, ground beef recipe, gluten-free main course, autumn recipes, holiday dinner, spiced beef, acorn squash, delicata squash