Photo: Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox
Active Time
35 Mins
Total Time
1 Hour 25 Mins
Yield
Serves 10

Feta cheese and fresh dill add a Greek accent to stuffed squash. Pattypan squash make cute, round vessels for this tasty filling, but you can also use zucchini or summer squash.

How to Make It

Step 1

Preheat oven to 350°F. Cut off top third of each squash, and scoop out pulp, using a serrated corer or melon baller, leaving a 1-inch shell intact. Coarsely chop pulp; reserve 1 cup of chopped pulp, and discard remaining pulp. Place squash bowls in an 11- x 13-inch baking dish, and sprinkle with salt. Bake in preheated oven 10 minutes.

Step 2

Place bacon in a large nonstick skillet over medium-high, and cook, stirring occasionally, until starting to brown, about 5 minutes. Add beef to skillet, and cook, stirring to crumble, until starting to brown, about 6 minutes. Add onion, garlic, and reserved 1 cup chopped squash pulp to skillet, and cook, stirring occasionally, until tender, about 3 minutes. Stir in spinach; cover and cook until spinach is wilted, about 2 minutes. Uncover and cook until liquid is almost evaporated, about 1 minute. Transfer beef mixture to a medium bowl; cool 10 minutes.

Step 3

Stir eggs, cooked rice, pepper, and 3 tablespoons of the dill into beef mixture. Gently stir in cheese. Spoon mixture into baked squash bowls.

Step 4

Bake squash in preheated oven until tops begin to brown and squash is tender, about 30 minutes. Sprinkle squash with remaining 1 tablespoon dill.

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