We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the oven to 400°F (200°C).
Carefully cut the squash in half crosswise and scoop out the seeds.
Brush the cut sides and insides with olive oil. Season with salt, black pepper, and paprika, then wrap each half in foil. Place the squash halves cut-side up on a baking sheet. Roast for 35–45 minutes, until fork-tender.
Unwrap the squash. Add a little mozzarella to each cavity, then spoon in the prepared ground beef filling. Top with the remaining mozzarella.
Return to the oven uncovered for 8–10 minutes, until the cheese is melted and lightly golden.
Garnish with pumpkin seeds and serve warm.
Want to keep this recipe for later? We can email it to you!
You can substitute mozzarella with cheddar or any cheese of your choice.
Can I use a different type of squash?
Yes, but cooking times may vary depending on the squash type.
How do I know when the squash is done?
The squash is done when it is fork-tender.
Can I prepare the beef filling in advance?
Yes, you can prepare the beef filling a day ahead and store it in the refrigerator.
What can I use instead of pumpkin seeds?
You can use sunflower seeds or omit them entirely.
Is there a vegetarian version of this recipe?
Yes, you can replace the beef filling with a mixture of beans and vegetables.
Welcome! I’m Jinous, a passionate food creator dedicated to making beautiful, approachable recipes that anyone can recreate at home. From comforting classics to creative viral-inspired dishes, I believe cooking should be simple, fun, and full of flavor. Thanks for stopping by, and I hope you find a recipe you’ll love.
...
