stuffed ‘carnival’ acorn squash

 Ingredients:

1 carnival acorn squash, cut in half lengthwise, seeds removed

1/4 tsp dried thyme leaves

1 large tomato, chopped

2 small red onions, finely chopped Note: You can use 1 medium onion or shallots instead

1 Tbs minced garlic

1 tsp salt

2 medium-hot peppers, such as Poblanos, deseeded and diced

2 tsp avocado oil

1/2 pound lean ground beef, pork, turkey or lamb

Freshly ground black pepper

Instructions:

  1. Brush the cut sides of the squash with a little of the oil. Sprinkle with salt, pepper and the thyme leaves.

  2. Pace squash, cut side down on a grill grate or on a greased cookie sheet.

  3. Cook on medium-hot grill or in a 375-degree oven for 45-50 min until tender.

  4. Meanwhile, heat the rest of the oil in a large skillet.

  5. Add onion, garlic and peppers to the skillet. Cook 2-3 min until onions begin to turn translucent.

  6. Add meat to skillet; crumble and salt generously.

  7. Cook meat and veggie mixture 5-7 min until no pink remains in the meat.

  8. Add the tomato to the skillet and heat through. Simmer contents for 10 min more. Note: You can use canned tomatoes if fresh are not available. You can also use an extra can of tomatoes, plus 1 Tbs tomato paste to expand volume.

  9. When squash halves are tender, remove from oven or grill.

  10. Stuff halves with meat and veggie mixture.

    Optional: Top with grated Mexican blend of cheeses or Monterey Jack cheese.

    Save any leftover meat and veggie mix and use in a wrap, mix in with some scrambled egg or top a bed of pasta or spaghetti squash.