Honestly, I’m not a big lover of squash. I eat it because it is a sort of neutral filler, it’s often cheap and it’s low carb. I can’t eat it by itself. Ick. In something like my lasagna, sure no problem. So, in my CSA bag for the last few weeks there were several squash. I made some squash pancakes which were great but I still had a few of those squash that have the hard yellow exterior. Those things were staring at me every time I opened the fridge for a week. I considered giving them to the chickens. I am so glad I didn’t. This is by far the very best way I have ever eaten squash. I loved it and so did everyone else. It was great in my lunch the following couple of days too.
4 squash halved lengthwise, seeds removed
Drizzle squash with olive oil and season with salt and pepper. Bake at 375 for 20 minutes.
2 T fat of choice (I used bacon grease)
1 large onion, chopped
1 red pepper, chopped
5 cloves garlic, minced
1 T Italian seasoning (check ingredients. there should only be herbs in there – no fillers or preservatives)
1 tsp salt
pepper to taste
10 sliced black olives (maybe 1/3 cup)
1.5 lb ground beef
1 can diced tomatoes or 3-4 chopped fresh
1-2 tsp red wine vinegar
Heat oil in large saute pan. Add onions, bell pepper and garlic. Saute for approximately 10 minutes or until veggies are nearly cooked. Add ground beef, Italian seasoning, salt and pepper. When beef is nearly cooked through add tomatoes and olives. Cook until beef is done. Remove from heat and add vinegar. When squash is tender remove from oven and fill tightly with ground beef mixture. Return to oven and bake for 10 additional minutes at 375. Serve immediately.