I love decorating our apartment with little pumpkins and seasonal squash this time of year. It makes all of the rooms feel so homey! I also love having the option of swiping one off the mantle or side table and turning it from decor to dinner. It’s kind of like meal magic 😉

Have you ever heard of cheeseburger soup? I’m pretty sure it’s a thing. And if it’s not, it totally should be. Anywaaaaays! I found myself thinking about this said soup last week, and decided to take that idea and turn it into a stuffed squash situation. I mean, who doesn’t like an edible bowl?!

We loved the way these cheeseburger stuffed giants turned out, and be warned – they’re very filling! I originally thought we would eat these in one sitting, but after just a few bites I knew we’d be (happily) stuffing our selves with these for the next day or so. Lunch leftovers are always a great thing!

I added a dollop of sour cream and some green onions on top at the last minute for a little extra creaminess/bite, and I can fully back them up as awesome additions!

“Cheeseburger” Stuffed Kobocha Squash – Baker by Nature

Serves 4

Ingredients:

2 medium-sized kobocha squash, cut in half and deseeded

1 pound ground beef (I used grass-fed, and recommend it if you can find/afford it)

1 tablespoon olive oil

1 large red onion, diced

1 stalk celery, diced

2 medium carrots, diced

4 cloves garlic, minced

1/2 teaspoon salt

2 sprigs fresh thyme

1 teaspoon paprika

1 teaspoon Italian seasoning

1/2 tablespoon dijion mustard

2 teaspoons worcestershire sauce

2 tablespoons tomato paste

1 heaping cup pepper jack cheese, shredded

Green onions and Sour Cream, for serving (optional)

Instructions:

Preheat oven to 375 degrees (F).

Line a large baking sheet with parchment paper. Cut squash in half, deseed, and place on prepared baking sheet; set aside.

Place ground beef in a large skillet over medium heat and cook until just browned. Remove beef from pan with a slotted spoon and set aside until needed.

Add olive oil to the same pan you cooked the beef in, then add the onion, carrot, and celery. Cook this mixture for 7-8 minutes – stirring occasionally – then add garlic, salt, thyme, paprika, seasoning, mustard, sauce, and paste. Cook mixture for another 5 minutes, then discard thyme sprigs and stir in cheese. Remove pan from heat and fill squash halves with mixture. Sprinkle the tops with additional cheese if desired, and bake for 60-65 minutes, or until the squash flesh pierces easily with a fork. Top with sour cream and green onions if desired, and serve at once.