Squash Your Burger Cravings: A Beefy Adventure!

Alright, folks! Hold onto your spatulas because today we’re turning the squash world upside down – literally. Say goodbye to the humdrum of bready burger holders and hello to squash so sassy, it’s practically doing the cha-cha on your dinner plate.

Welcome to the “Beef Stuffed Squash Bonanza” – the recipe that’s taking the fitness foodie world by storm, so let’s get cheeky with it.

What You’ll Need to Wrangle Up:

• Servings: Serves a hungry posse of 6
• 3 sheriff-badge-worthy Delicata squash (Butternut, Acorn, or any squash that can stand off with a cowboy boot will do.)
• 1 pound of the mightiest ground beef you can lasso
• 3 cloves of garlic, minced (because vampire slaying is a post-dinner activity)
• 1 yellow onion, chopped (tears of joy, people, tears of joy)
• 1 red bell pepper, seeded and chopped (as bright as your Aunt Myrtle’s lipstick)
• 1 teaspoon ground cinnamon (for that sweet dusting of “what’s that?” flavor)
• 1 teaspoon curry powder (like a Bollywood dance in your mouth)
• 1 quick dash (¼ teaspoon) of sea salt (shaken, not stirred)
• ¼ teaspoon allspice (because we’re all about the spice of life)
• ¼ cup of the sauciest tomato sauce
• 1 Tablespoon coconut aminos (soy sauce’s cooler, hipper cousin)
• 1 can (4 oz) of mild green chiles, chopped (the squash’s idea of a spa treatment)
• A sprinkle of fresh chives, chopped (optional garnish, but let’s be real – it’s for the ‘Gram)

The How-To Hoedown:

1. Kick things off by preheating your oven to a fiery 400 degrees F. Give those squashes a good ol’ cowboy bath and slice ’em up saloon-door style (that’s lengthwise for you city folks). Scoop out the seedy insides like you’re digging for gold. Plop them on a baking sheet and send ’em to the hot box for 20-30 minutes. They’ll be done quicker than you can say “yeehaw!” if they’re on the skinny side, and a smidge longer if they’ve been hitting the feedbag.
2. While the squashes are getting their tan on, throw the ground beef into a skillet like it’s the last rodeo. Brown it up nice and proper, then let it drain. You want beef, not beef soup.
3. Toss that pan back over the flames and get the garlic, onion, and bell pepper in there for a veggie hootenanny. Cook ‘em until they’re softer than a sunset on the prairie. Now’s the time to throw in the rest of your flavor posse – cinnamon, curry powder, salt, allspice, tomato sauce, coconut aminos, and those green chiles. Keep the shindig going for about 8 minutes.
4. By now, your squashes should be roasted to perfection. Stuff ’em silly with the beef mixture until they’re plumper than a prairie dog in springtime. Garnish with chives if you’re feeling fancy.

There you have it! Serve up these beef-stuffed beauts and watch as your guests tip their hats to your culinary prowess. Each serving is a showdown of flavors: 245 calories, 13g fat, 9g carbohydrate, 299mg sodium, 3g sugar, 2g fiber, and a protein punch of 22g.

Happy Trails and Even Happier Tails (of Squash)!