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Stuffed Winter Squash

Recipe contributed by Megan Elliott

* 1 medium or 4 small, round squash
* ¼ c water or broth
* ¼ c chopped celery
* ½ c chopped spinach or green (kale, collard, etc)
* ¼ c chopped sweet variety onion
* 1-2 minced cloves of garlic
* ¼ c small cubed eggplant
* Cumin, curry and pepper to taste
* 1 tbls. oil
* ½ lb. Ground meat (turkey, chicken lamb, beef or vegetarian alternative)


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Remove just the top portion of the squash with a paring knife (sort of like a hat) and scoop out the mucky stuff and the seeds.
Put them upside down in a shallow baking pan filled with the ¼ c of liquid.
Bake at 375 degrees for about 30-45 minutes (until squash is tender all the way through). While the squash is baking, sauté the vegetables in a little olive oil and the spices. Remove them from the pan and place them in a large bowl.
Brown the meat in the vegetable pan, then add it to the bowl with the vegetable. Mix these together well.
When the squash is done, stuff it with the veggie/meat mixture and bake for about 5-10 more minutes.
This can be topped with some grated hard cheese and served with some steamed veggies and some nice, hearty, warmed bread.