Stuffed Winter Squash Recipe

Winter squash is a wonderful thing. It's filling and packed with good nutrients; it's easy to grow; it's prolific; and it keeps for a long time without freezing, canning, or dehydrating (just keep it in a relatively cool location). But because I did not grow up eating any type of squash, I've been working on trying every variety I can find. (Hint: Try farm stands for better variety than grocery stores offer.) From there, I can determine which variety I want to grow in next year's garden.

There are lots of ways to eat winter squash, but it's pretty hard to beat eating it stuffed. And here's a simple, easy recipe that works with any type of winter squash. (I happened to use it with carnival squash, which has a very mild flavor.)

Stuffed Winter Squash Recipe

1 medium sized squash (like butternut, delicata, or carnival squash)
1-2 teaspoons butter, melted
Garlic powder
Salt
Pepper
2 bacon strips
1/2 small onion, diced
1/2 lb. ground beef
4 oz. fresh baby spinach
1 garlic clove, minced

1. Preheat the oven to 400 degrees F.

2. Cut the squash in half. Some winter squash, like butternut, are easy to cut open carefully with a sharp knife. Others, like the relentless tough-skinned hubbard are really, really difficult to cut open. (But the hard outer skin is part of what makes winter squash store so well.) For toughies, carefully use a hatchet or powered saw to cut the squash in half.

Removing the seeds and "slop."

3. Scoop out the stringy inner part of the squash, along with the seeds. (But be sure to save the seeds! They are highly nutritious and easy to roast for a yummy treat. Learn how to roast squash seeds here.) Place the squash, cut side up, on a rimmed baking tray.

4. Brush melted butter all over the "meat" of the squash. Season with a little garlic powder, salt, and pepper. Place in the preheated oven and bake for about one hour. (Larger squash will take longer to bake; smaller will be ready in a shorter amount of time.) You'll know the squash is ready when it is fork tender.

Freshly roasted carnival squash.

5. In a skillet placed over medium heat, cook the bacon. Transfer to paper towels and set aside.

6. Pour all but about 1 tablespoon of the bacon drippings out of the skillet. Add the onion and saute until golden brown. Transfer the onion to a small bowl with a slotted spoon; set aside.

7. Add the ground beef to the skillet and cook until no longer pink. Return the onion to the pan. Add the garlic and season with salt and pepper. Add the spinach. Cook, stirring often, until the spinach is wilted.

8. Spoon the beef stuffing into the cavities of the squash. Sprinkle crumbled bacon on top. Serve.