Stuffed Yellow Squash

Stuffing yellow squash (or any other squash) with cooked grass-fed ground beef is tasty, healthy, and a great way to use up an abundance of squash from your garden or farmers' market! Serves 6-8.

Recipe courtesy of Graze the Prairie

Ingredients:

• 3- 4 medium yellow squash (salt to taste)

• 2 Tb. extra-virgin olive oil

• 1 medium yellow onion (finely chopped)

• 2 garlic cloves (minced)

• 1 pound Graze the Prairie grass-fed ground beef

• 1 teaspoon salt

• 1 teaspoon black pepper

• Dash of cayenne pepper (optional)

• 2 fresh tomatoes, or 1 (8 z) can Organic tomato sauce

• Fresh oregano, chopped or dried oregano (to taste)

Directions:

1. Preheat oven to 350°F.

2. Rinse yellow squash, trim ends, and cut each in half lengthwise.

3. Using a large spoon, gently scoop out the seeds, leaving a cavity for the filling. If the squash halves do not sit flat, slice a small sliver from the skin side. Sprinkle the cavity with salt, and place in a lightly greased baking dish large enough to hold the squash in a single layer.

4. Heat oil in a medium skillet over medium-low heat. Add the onion and cook until onion is translucent, add the garlic and saute for another minute or so.

5. Turn the heat to medium, add the beef, breaking it up and cook until browned. Stir in the salt, pepper and cayenne( if using) towards the end.

6. Fill each squash half with the ground beef mixture.

7. Core the fresh tomatoes, and puree in a blender or food processor until smooth. Spoon the pureed tomatoes, or tomato sauce, if using over the tops of the squash halves, Sprinkle each with fresh or dried oregano.

8. Cover baking dish with aluminum foil and bake for 25 minutes.

9. Uncover and bake for 15-20 minutes more, until squash is tender. Enjoy!

NOTES: Smaller squash= shorter cooking time.

Variations:

Chop the tomatoes and add to the ground beef before stuffing the squash. Top the squash with cheese like provolone or mozzarella at the end.

Vary the spices; there is no reason you can't use your favorite spice blend instead of the salt, pepper, garlic and oregano listed in the recipe. I usually use about 1 tablespoon spice blend per pound of meat. Taste the filling and adjust.