Go Back
Stuffed Tex-Mex Gold Rush Squash
  • 4 large gold rush squash
  • sea salt and pepper
  • 1 tsp Mrs. Dash Southwest Chipotle Seasoning
  • 2 tbsp extra virgin olive oil
  • 1 red bell pepper ribs and seeds removed, cut into 1/4 inch dice
  • 2 scallions thinly sliced, white and green parts separated
  • 1 garlic clove minced
  • 2 tbsp tomato paste BPA free can or tube
  • 1 tsp chili powder
  • 1 lb ground grass-fed beef
  • 1 cup frozen corn kernels thawed
  • 1/3 cup freshly grated Parmesan cheese
  1. Start with firm, ripe gold rush squash.
  2. Heat oven to 400 degrees, with rack set in the top third.
  3. Halve each squash lengthwise; slice sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch border, scoop out halves with a small spoon; roughly chop flesh, and reserve. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper, and set aside.
  4. In a large skillet, heat oil over medium-high. Add 1/2 of the reserved chopped squash (save the rest for another recipe or enjoy it raw), bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste, Mrs. Dash and chili powder; cook, stirring, until fragrant, 1 minute. Add beef; cook until no longer pink, breaking up meat with a spoon, 2 to 3 minutes. Remove from heat. Stir in corn and 1/4 cup Parmesan; season with salt and pepper.
  5. Dividing evenly, spoon mixture into squash halves. Sprinkle with remaining 2 tablespoons Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned about 7-10 minutes more. Garnish with scallion greens.