A guest post from Karen:
The yellow squash in the Space Girl Organics box this week were big and beautiful, and were just asking to be stuffed. Lake Meadow Naturals grass-fed ground beef, also available through Space Girl Organics, really complements the squash. I love knowing that the squash in my Space Girl box is not genetically engineered like a large amount of this country’s zucchini and yellow summer squash crop.
2 large organic yellow squash
1 T. olive oil
½ cup diced organic yellow onion
2 cloves garlic
½ cup diced green pepper
½ pound grass-fed ground beef
2 t. salt
½ 14-oz. can organic diced tomatoes with its juice
2 T. tomato paste
2 t. Italian seasoning mix
optional: ½ cup shredded mozzarella cheese
Preheat oven to 350 degrees.
Cut off the stem & blossom ends of the washed squash. Cut and finely dice the skinny neck. Cut the remainder of the squash length-wise, and remove the seeds and part of the flesh leaving at least a one-inch border. A grapefruit spoon or a paring knife does a great job. Roughly chop the seeds and removed flesh.
In a large pan over medium heat, heat the olive oil. Then add the onion and cook for 3-4 minutes before adding the green pepper and chopped squash. Cook an additional 3 minutes and add the garlic. Lower the heat and add the ground beef and salt. Slowly cook until just brown. Add in the tomatoes, tomato paste, and Italian seasoning and stir until combined.
Arrange squash in a 9 x 13 baking dish and mound the stuffing over the whole squash. If there is extra stuffing, you can cook it alongside the squash. Cover the dish with a lid or foil and bake for 30 minutes. Remove cover. If using cheese, sprinkle stuffing with cheese. Bake for an additional 15 minutes or until a knife easily slides through the squash.