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Meat
Easy
6-8 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
Whenever I serve delicata squash at my Shabbos table, inevitably someone asks me what it is. I explain it as follows: “It’s what happens when a butternut squash meets a sweet potato. You get all the soft, thick, sweet flesh taste of the latter with the healthy low-carb benefits of the former.” Now, I’m no Rorie, but you can follow me for any inane healthy food suggestions at your own risk. Stuff it with a delicious spicy ground beef, and you have a lovely appetizer, side, or main. We should make more vegetable shidduchim, if you ask me. Click here to download the full holiday Family Table supplement, exclusive to Kosher.com.
3 delicata squash, cut lengthwise
2 teaspoons salt
1/2–3/4 teaspoon chili powder
1/2–3/4 teaspoon red pepper flakes
1/2 teaspoon Pereg Cumin
3–4 tablespoons Tonnelli Avocado Oil, divided
1 pound (450 grams) chopped meat
3 tablespoons frozen spinach, defrosted
1 tablespoon Tuscanini Tomato Paste mixed with 1/2 cup marinara or pizza sauce
caramelized onions, for garnish (optional)
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Deseed the squash and set aside.
Mix salt, chili powder, red pepper flakes, and cumin. Remove one teaspoon of this mixture and mix with one tablespoon oil (you can double this mixture and use as an option at the end). Rub the oil-spice mixture over the squash. Place cut side down on the baking sheet and bake for 20–30 minutes, until almost soft. (The exact amount of time will depend on how thick-skinned your squash is.)
Meanwhile, mix remaining spice mixture with chopped meat and spinach.
Heat two tablespoons of oil in a frying pan and add the meat mixture. Add the tomato paste and sauce. Sauté until the meat is browned but not fully cooked, about 10–15 minutes.
Remove squash from oven and stuff the meat mixture into the hollow cavities. Return the stuffed squash to the pan, face up. Cover and bake covered for 20 more minutes.
Food and Prop Styling by Shiri Feldman. Food preparation by Leah Hamaoui. Photography by Hudi Greenberger.
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Quite tasty. It was easy but cooking times were inaccurate. We found the meat mixture needed some flavor enhancement. We added a dash of Louisiana Crystal Hot Sauce and a dash of Worcestershire sauce to the meat. This added some umami. Finally rather than using sautéed onions as a topping, we topped it with some crispy onions which were added five minutes before the last cooking step was completed. The crispy onions added a nice crunch to the texture of the stuffed squash. With our tweaks, it is something we will definitely make during delicata squash season.
Hi Robert,
I love how you personalized this recipe. Sounds delicious! Thanks for these tips.
-Chana Tzirel from Kosher.com