Servings: 4
Prep time: 20 minutes
Cook time: 50 minutes
Ingredients
- 2 small butternut squashes, halved and seeded
- 30 ml (2 tablespoons) olive oil, divided
- 450 g (1 lb) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 15 ml (1 tablespoon) tomato paste
- 30 ml (2 tablespoons) JG Oriental Spice Blend
- 60 ml (¼ cup) beef broth
- 75 g (⅔ cup) crumbled feta cheese
- 60 ml (¼ cup) walnuts, coarsely chopped
- 15 ml (1 tablespoon) chopped fresh parsley
- Salt and pepper, to taste
Preparation
- Preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
- Brush the insides of the squash with half the olive oil. Season lightly with salt. Place the squash, cut side down, on the baking sheet and bake for 30 to 35 minutes, or until the flesh is tender but still holds its shape.
- Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking up the meat with a spoon, until it is nicely browned.
- Add the onion and continue cooking for 3 minutes. Stir in the garlic, tomato paste, and Oriental spice blend. Cook for 1 minute, stirring constantly.
- Pour in the beef broth and simmer for 2 to 3 minutes, until the mixture has reduced slightly and the filling remains juicy. Season with salt and pepper to taste.
- Turn the squash over and spoon the beef mixture into the hollows. Top with feta and walnuts.
- Return to the oven for 8 to 10 minutes, until the feta is lightly browned and the walnuts are toasted.
- Sprinkle with a little fresh parsley just before serving.
