Ingredients:

  • 2 medium acorn squashes (approx. 1.36 kg), halved and seeded
  • 4 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 lb lean ground beef
  • 1 cup uncooked long-grain white rice
  • 2 cups beef broth
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh lemon juice
  • 1 tsp dried oregano

Instructions:

  1. Preheat oven to 400°F (200°C). Brush the cut sides of the acorn squash with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 25–30 minutes until the skin looks matte and a knife slides into the thickest part with minimal resistance.
  2. Cook the rice in the broth according to package instructions.
  3. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Brown the ground beef until no longer pink. Add the onion and bell pepper, sautéing until the onion is translucent. Stir in the minced garlic and dried oregano, cooking for 1 minute until fragrant.
  4. Flip the roasted squashes over. Stir the cooked rice, crumbled feta, lemon juice, and fresh parsley into the beef mixture.
  5. Heap the stuffing generously into each squash cavity and return to the oven for another 15–20 minutes until the feta begins to brown and the edges of the stuffing are golden.