Stuffed Yellow Squash with Creamy Marinara Beef Filling
Stuffed Yellow Squash with Creamy Marinara Beef Filling
Ingredients
For the Beef Filling
- 2 pounds ground beef, 80/20 lean
- 1 tablespoon bacon fat, or olive oil
- 1 tablespoon Borsari Original Blend, or to taste
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon dried oregano
- 1/2 cup carrots, finely diced
- 1/2 cup celery, finely diced
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped, for filling
- 1/4 cup heavy cream
- 2 cups marinara sauce, low sodium recommended
For the Stuffed Squash
- 4 yellow squash, medium
- 2 tablespoons olive oil, divided
- 1/4 teaspoon kosher salt, for squash
- 1/2 cup Parmesan cheese, freshly grated
- 1 cup mozzarella cheese, shredded
- 2 tablespoons fresh basil, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Prepare the yellow squash by washing thoroughly. Slice each squash lengthwise down the middle. Using a spoon, carefully scoop out the seeds and inner pulp from each half, creating hollow boats. Set aside.
⏱️ 10 min•🌡️ 375
- 2
Heat the bacon fat (or olive oil) in a large skillet over medium-high heat. Add the ground beef and season with Borsari Original Blend. Cook, breaking up the meat with a spoon, until browned and no pink remains, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 3
Stir in the Worcestershire sauce, freshly ground black pepper, and dried oregano into the cooked beef. Add the finely diced carrots, celery, and shallot to the skillet and cook for 5-7 minutes, until softened. Add the minced garlic and 1/4 cup of chopped fresh basil, cooking for another minute until fragrant.
⏱️ 8 min
- 4
Pour in the heavy cream and let it cook down for 1-2 minutes, stirring to combine with the beef and vegetables. Finally, add the marinara sauce and stir thoroughly to incorporate all ingredients. Reduce heat to low and keep warm.
⏱️ 5 min
- 5
Prepare a large baking dish. Drizzle 1 tablespoon of olive oil on the bottom of the dish, then spread about 1/2 cup of marinara sauce over the olive oil to create a bed for the squash. Place the hollowed-out yellow squash halves into the prepared baking dish. Drizzle the remaining 1 tablespoon of olive oil over the squash and sprinkle with kosher salt.
⏱️ 5 min
- 6
Generously fill each squash half with the prepared creamy marinara beef mixture, mounding it slightly. Ensure an even distribution among all squash halves.
⏱️ 5 min
- 7
Top the stuffed squash halves with the freshly grated Parmesan cheese, followed by the shredded mozzarella cheese. Ensure a good layer of cheese on each.
⏱️ 2 min
- 8
Bake in the preheated oven for 20-25 minutes, or until the squash is tender, the cheese is melted, bubbly, and golden brown. If the cheese browns too quickly, you can loosely tent the dish with foil.
⏱️ 25 min•🌡️ 375
- 9
Carefully remove the baking dish from the oven. Garnish with the remaining chopped fresh basil before serving. Cut into individual portions and enjoy immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Yellow Squash with Creamy Marinara Beef Filling
Ingredients
For the Beef Filling
- 2 pounds ground beef, 80/20 lean
- 1 tablespoon bacon fat, or olive oil
- 1 tablespoon Borsari Original Blend, or to taste
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon dried oregano
- 1/2 cup carrots, finely diced
- 1/2 cup celery, finely diced
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped, for filling
- 1/4 cup heavy cream
- 2 cups marinara sauce, low sodium recommended
For the Stuffed Squash
- 4 yellow squash, medium
- 2 tablespoons olive oil, divided
- 1/4 teaspoon kosher salt, for squash
- 1/2 cup Parmesan cheese, freshly grated
- 1 cup mozzarella cheese, shredded
- 2 tablespoons fresh basil, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Prepare the yellow squash by washing thoroughly. Slice each squash lengthwise down the middle. Using a spoon, carefully scoop out the seeds and inner pulp from each half, creating hollow boats. Set aside.
⏱️ 10 min•🌡️ 375 - 2
Heat the bacon fat (or olive oil) in a large skillet over medium-high heat. Add the ground beef and season with Borsari Original Blend. Cook, breaking up the meat with a spoon, until browned and no pink remains, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 3
Stir in the Worcestershire sauce, freshly ground black pepper, and dried oregano into the cooked beef. Add the finely diced carrots, celery, and shallot to the skillet and cook for 5-7 minutes, until softened. Add the minced garlic and 1/4 cup of chopped fresh basil, cooking for another minute until fragrant.
⏱️ 8 min - 4
Pour in the heavy cream and let it cook down for 1-2 minutes, stirring to combine with the beef and vegetables. Finally, add the marinara sauce and stir thoroughly to incorporate all ingredients. Reduce heat to low and keep warm.
⏱️ 5 min - 5
Prepare a large baking dish. Drizzle 1 tablespoon of olive oil on the bottom of the dish, then spread about 1/2 cup of marinara sauce over the olive oil to create a bed for the squash. Place the hollowed-out yellow squash halves into the prepared baking dish. Drizzle the remaining 1 tablespoon of olive oil over the squash and sprinkle with kosher salt.
⏱️ 5 min - 6
Generously fill each squash half with the prepared creamy marinara beef mixture, mounding it slightly. Ensure an even distribution among all squash halves.
⏱️ 5 min - 7
Top the stuffed squash halves with the freshly grated Parmesan cheese, followed by the shredded mozzarella cheese. Ensure a good layer of cheese on each.
⏱️ 2 min - 8
Bake in the preheated oven for 20-25 minutes, or until the squash is tender, the cheese is melted, bubbly, and golden brown. If the cheese browns too quickly, you can loosely tent the dish with foil.
⏱️ 25 min•🌡️ 375 - 9
Carefully remove the baking dish from the oven. Garnish with the remaining chopped fresh basil before serving. Cut into individual portions and enjoy immediately.
⏱️ 5 min