Baked squash stuffed with beef mince

Ingredients for 4 portions

• 2Pumpkins, butternut squashes, halved lengthways and deseeded
• 3 tbspRapeseed oil
• to tasteSalt
• to tasteBlack pepper
• 1Yellow onion, chopped
• 1Bell pepper, red, chopped
• 2 clovesGarlic, chopped
• 500 gBeef mince
• 1 tspPaprika
• 1 tspOregano
• 200 gMozzarella, in cubes
• 40 gGrated cheese

Method

1. Heat the oven to 200 °C. Halve the squashes lengthways and scoop out the seeds. Lay the halves cut side up on a baking tray, brush with a third of the oil and season with salt and pepper.
2. Roast for about 45 minutes, until the squash is tender when pierced with a fork.
3. Meanwhile, heat the rest of the oil in a frying pan and fry the onion, pepper and garlic for 6 minutes. Add the mince and fry for 8 minutes, breaking it up, until browned. Season with the paprika, oregano, salt and pepper.
4. Scoop out some of the flesh with a spoon, leaving a 1 cm wall. Mash the scooped flesh and mix it into the mince.
5. Fill the squash halves with the mince mixture and top with the mozzarella and grated cheese.
6. Bake for 15 minutes, until the cheese has melted and browned.

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