My son calls these my ” yummy meat boats!” These edible vessels are so healthy & easy to make, that I don’t really care how he refers to them–as long as he’s being adventurous with his veggies! In fact, this is a great meal to try for those who do have trouble eating their vegetables. I like using both zucchini & yellow squash for this recipe, my favorite things to stuff, but peppers would work nicely too.
INGREDIENTS
6 medium organic zucchini or yellow squash
2 LBS ground beef (preferably grass fed)
4 organic Roma tomatoes, diced
1 medium yellow onion, diced
4 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon cumin
fresh, organic cilantro, chopped for topping
salt & pepper to taste
PREPARATION
Preheat the oven to 375 degrees. Slice the squash in half, lengthwise, & use a spoon to scoop out the middle. Set aside on a baking sheet. Heat the oil in a large skillet over medium high. Add the onion & garlic, & sauté about 5 minutes. Next add in the ground beef, & break apart with a wooden spoon. Mix in the salt, pepper, cumin, & paprika, stirring until the meat is no longer pink. Add the diced tomatoes, cook for about 3 minutes, & turn the heat off. Spoon a generous amount of the beef mixture into the squash halves, drizzle with some olive oil, & bake for 20-25 minutes, until the veggies are tender but still have a crunch to them. Top with the chopped cilantro & serve.
