Globe Squash Stuffed with Ground Beef and Vegetables

On a recent trip to France, I frequently joined my mother-in-law on her outings to Farmers’ Markets. (How I love going to Markets in foreign countries!!) One day, she purchased some globe squash, and that night my husband and I dined upon fresh, local squash stuffed with seasonal vegetables and ground beef. They were so tasty, that I swore I would recreate them back home in California. I did, and they were just as delicious as those prepared by my Belle Mere.

Ingredients

• 4 medium globe squash
• 1 pound lean, organic ground beef
• 1 Tbsp. olive oil
• 4 garlic cloves, minced
• 2 medium carrots, peeled and finely diced
• 1-28 oz can chopped tomatoes

Directions

1. Preheat oven to 350. Pour can of tomatoes into 8″ square glass baking dish. Set aside.
2. Steam squash until a knife can be easily inserted and removed, about six minutes. Squash should still maintain shape. Run under cold water and allow to cool.
3. Brown and crumble ground beef in large skillet over medium-high heat. Place cooked beef on a plate lined with paper towel to drain a bit of the fat.
4. Return skillet to stove, and heat olive oil until shimmering. Saute garlic for 1-2 minutes. Add carrot to pan and cook until tender, but still firm, about 4 minutes. Return ground beef to pan, stirring to incorporate all ingredients. Remove from heat.
5. Cut top off squash and remove flesh so that skin and remaining flesh are about 1/2 inch thick. Finely chop or puree squash flesh. Add this to meat mixture and stir well.
6. Spoon meat mixture into hollowed squash and nestle in tomatoes. Bake for 20 minutes. Serving idea: sprinkle with parmesan cheese (optional) and a side dish of cooked orzo or brown rice.