Roasted Stuffed Honeynut Squash
Recipe adapted from Running to the Kitchen blog
Ingredients:
1 large, or 2 smaller honeynut squash, halved and seeded
1/2 pound ground meat of choice (chicken, turkey, elk, venison, beef etc.) OR 2-3 cups of cooked brown lentils
1 tablespoon extra virgin olive oil
1/2 large yellow onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced (or ½ tsp garlic powder)
1/2 large sweet/tart apple, chopped
2 tablespoons minced fresh rosemary (or 1Tbs. dried)
salt and pepper to taste
2 tablespoons chopped pecans
Directions:
Preheat oven to 400°F and oil or line a baking sheet.
Place the halved and seeded honeynut squash cut side down on the baking sheet. Roast for about 25 minutes until flesh is fork tender and skin has started to turn golden brown around the edges.
While honeynut squash roasts, prepare the filling (skip step 4 if making the vegetarian version with lentils).
In a skillet over medium-high heat, add the ground meat and cook until browned, breaking into small pieces with a spatula as it cooks. Drain any excess water from the meat (this will depend which kind of meat is used) if necessary and return the skillet with the meat to the stove.
With the skillet over medium heat, add the olive oil, onion, celery and garlic. Stir to combine and cook for about 5 minutes until onions and celery start to soften.
Add the chopped apples and rosemary (and lentils, if using in place of meat) and cook this mixture for an additional 3-4 minutes. Season to taste with salt and pepper.
When squash is roasted, remove from the oven and let sit until cool enough to handle.
Scoop some of the flesh out of the squash and place in a large bowl, leaving enough squash intact around the perimeter to maintain the shape.
Add the ground meat or lentil mixture to the bowl with the scooped honeynut squash and mix until well combined. Season to taste with salt and pepper.
Spoon the filling back into the squash halves. Top with the chopped pecans and place back into the oven for another 5 minutes until warmed through.
Garnish with any leftover chopped rosemary and serve warm.