Baked Stuffed Acorn (Print Version)

# Ingredients:

01 - Olive oil spray
02 - 1 acorn squash
03 - Black pepper
04 - Salt

→ Stuffing Ingredients

05 - 1 small onion, finely chopped
06 - 1 small carrot, finely diced
07 - 1 clove garlic, mashed
08 - 225g (8oz) of lean ground beef, 5% fat
09 - 1 teaspoon cumin
10 - 1 teaspoon paprika
11 - 3/4 cup (180ml) chicken or beef stock
12 - 2 tablespoons tomato paste
13 - 1/3 cup (50g) frozen peas
14 - Salt
15 - Black pepper
16 - 25g (1oz) shredded mozzarella
17 - 15g (0.5oz) shredded cheddar

# Instructions:

01 - Turn your oven on to 200°C (180°C for fan ovens), 400°F, or gas level 6. With a sharp knife, cut the acorn squash into two halves, scoop out the seeds, and toss them out. If needed, shave a little off the bottom so each half stays steady. Spray the fleshy part with olive oil spray, sprinkle with black pepper and salt, and set them cut-side up on a baking sheet with parchment paper. Bake for 40-45 minutes till the squash becomes tender enough to poke with a fork.
02 - While the squash roasts, heat up a pan and toss in the ground beef, onion, garlic, and carrot. Cook everything until the beef browns and the veggies soften. Stir in paprika, cumin, and tomato paste—make sure everything gets coated evenly. Pour in the stock and toss in the peas. Let it bubble gently till the mixture thickens, and check the taste. Add salt and pepper to your liking.
03 - Take the squash out of the oven carefully. Spoon the meat mixture into each half, piling it up if needed. Sprinkle both cheeses over the top. Put the squash halves back in the oven for another 15-20 minutes until the cheese starts to bubble and turn golden.
04 - Carefully take the squash out of the oven and serve it hot right away.