Shepherd's Pie Stuffed Squash

  • 4 carnival squash, sliced in half
  • 2 large potatoes, peeled and quartered
  • 4 T. (1/2 stick) butter
  • 2 oz. soft cheese - I used gorgonzola
  • 1 T. cooking oil
  • 1 medium onion, chopped
  • 1-2 cloves garlic, minced
  • 1/2 c. diced carrots
  • 1 lb. ground beef
  • 1/2 c. frozen peas
  • 1 can (14 oz.) can fire-roasted diced tomatoes, undrained
  • 1 tsp. Worcestershire sauce
  • Salt, pepper, other seasonings of choice - I added smoked paprika

Preheat the oven to 400° F. Place the squash, split side down, onto a baking sheet. Roast for 20 minutes. When they are done, carefully scoop the seeds out of each squash half, leaving a cavity in each half. Set aside, leaving them on the baking sheet used to roast them.

While the squash are roasting, boil the potatoes until soft. Drain the water and mix in the butter and cheese until the potatoes are mashed and creamy. Set aside.

Heat the oil in a skillet. Add the onion, garlic, and carrots; sauté for 10 minutes. Add the ground beef and thoroughly brown the meat. Add the peas, diced tomatoes, Worcestershire sauce, and seasonings and stir well to combine.

To assemble, spoon a generous amount of the meat mixture into each of the cavities in the roasted squash. Then, carefully spoon a mashed potato "lid" onto the top of the squash. Bake in the 400° F for 20-30 minutes or until the edges of the mashed potatoes brown slightly. Serve immediately.

  • Yields: 3-4 servings
  • Preparation Time: 1 hour
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