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.

This Story Originally Appeared On southernliving.com

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Credit: Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox

Recipe Summary test

active:
35 mins
total:
1 hr 25 mins
Yield:
Serves 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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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