Grass-Fed Beef-Stuffed Scallopini Squash

ameessavorydish.com
serves 6
Ingredients

• 6 Scallopini Squash 
• 2 tbsp extra virgin olive oil
• 1/2 sweet onion chopped
• 1-2 cloves garlic minced
• 1/2 cup quinoa 
• 1 cup beef broth low-sodium
• 1 cup Parmesan cheese freshly shredded
• 1 cup frozen spinach thawed, squeezed and drained of all liquid (or packed fresh spinach, stems removed) or substitute kale
• 1 lb ground grass fed beef
• salt and pepper to taste

Preparation​

• Preheat oven to 350 degrees.  Spray a 9×13 baking dish with a little non stick cooking spray.  
• For the Squash:
• Bring the beef broth to a boil in a sauce pan over high heat. Add quinoa, reduce heat to low and simmer for 12-15 minutes or until all liquid is absorbed. Set aside and allow to cool.  Now you are ready to prepare your squash for filling.
• Slice the very bottom tip off the squashes so they will lay flat in the baking dish.
• Now slice the tops off the squash and carefully scoop out most of the inner flesh, being careful not to break through the sides and bottom.  
• Dice the scooped squash into small pieces and use 1/2 of the amount for your filling. Save remaining squash for another recipe or enjoy it raw with a little sea salt.  NOTE: *If you do not want to use beef in this recipe then use all of the squash for the filling.  
• Heat olive oil in a large saute pan over medium heat. Cook onion, garlic and squash in the olive oil for about 3-4 minutes until onions begin to soften.  Add ground beef and cook until no longer pink. Stir in spinach (if using fresh spinach or kale, cook until just wilted).
• Remove pan from heat and stir in cooked quinoa and cheese; season with salt and pepper.
• Fill squash, full to the top, with stuffing mixture. Place tops back onto each squash and drizzle with a little olive oil. Now they are ready for the oven.
• Cover pan with foil and bake for 30 minutes.  Remove foil and bake 7-10 minutes more.
• Serve and enjoy!

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