Moroccan Beef Stuffed Squash
6 people
50 minutes
25 minutes
Ingredients
- 100 ml Beef Stock
- 1 pinch Black Pepper
- 4 tbsp Cheddar Cheese grated
- 1 clove Garlic chopped
- 1 tsp Ground Cinnamon
- 2 tsp Ground Cumin
- 8 - Mushrooms finely diced
- 2 tbsp Olive Oil
- 1 - Onion chopped
- 2 tsp Ras El Hanout
- 2 - SuperValu Butternut Squash cut in half lengthways and seeds removed
- 1 - SuperValu Carrot grated
- 1 - SuperValu Chillies red, deseeded and finely chopped
- 500 g SuperValu Irish Beef Mince
- 1 handfull SuperValu Mixed Baby Salad Leaves to serve
- 1 pinch SuperValu Salt
- 2 - SuperValu Tomato chopped
- 200 ml SuperValu Tomato Passata
- 1 - Yellow Pepper finely diced
For the Garlic Yoghurt Dressing
-
1
pinch
Black Pepper
-
2
cloves
Garlic
crushed
-
0.5
-
Lemon
juice only
-
200
ml
Natural Yogurt
-
1
tsp
SuperValu Fresh Coriander
chopped
-
1
pinch
SuperValu Salt
Method
- Preheat the oven to 180°C/gas mark 4.
- Place the butternut squash halves on a baking tray, flesh side up. Drizzle with 1 tablespoon of olive oil and season with salt and pepper, then roast in the oven for 40 minutes, until nice and soft.
- To prepare the filling, heat the remaining tablespoon of olive oil in a large pan over a medium heat. Add the onion and garlic and cook for 2 minutes, then add the mushrooms, carrot, yellow pepper and chilli and cook for a further 2 to 3 minutes.
- Add the minced beef and cook for 5 minutes, until browned. Add the chopped tomatoes, passata, stock and spices and simmer over a medium heat for a further 4 to 5 mintues. You may need to include a little extra water if it looks too dry.
- Remove the squash from the oven and carve out some flesh from the thicker part of the squash, then divide the beef mixture between the squash. Top with the grated cheese and return to the oven for 2 to 3 minutes, just until the cheese has melted.
- To make the yogurt dressing, simply combine all the ingredients in a bowl and refrigerate until required.
- Serve with a green salad and drizzle with the yogurt dressing.
