Cheesy Minced Meat Stuffed Butternut Squash

Name: Cheesy Minced Meat Stuffed Butternut Squash
Total time: 55 min
Yield: 2 people
Ingredients: 2.2 lb Butternut Squash; 14 oz Minced Meat; 1 cup Bell Peppers; 0.5 cup Onion; 2 cloves Garlic; 2 tbsp Olive Oil; 1 tbsp Italian Seasoning; 1 cup Mozzarella Cheese

Gluten-FreeHigh Protein • BalancedBakingDinnerComfort Food

Medium

55min

650kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A comforting, high-protein meal where tender roasted butternut squash is generously stuffed with a savory, garlic-infused minced meat filling and topped with melted mozzarella.

If you are looking for a show-stopping dinner that perfectly balances sweet, savory, and wonderfully cheesy flavors, this Cheesy Minced Meat Stuffed Butternut Squash is exactly what you need. Autumn cooking is all about embracing hearty vegetables, and using butter squash (or butternut squash) as an edible, roasted bowl for a rich meat filling elevates an ordinary weeknight meal into a gourmet experience. This vibrant recipe pairs the natural caramelization of roasted squash with deeply savory minced meat and vibrant bell peppers, creating a complete, balanced dish in every bite. What makes this Cheesy Minced Meat Stuffed Butternut Squash truly spectacular is the interplay of textures. As the squash bakes in the oven, its flesh becomes incredibly tender and naturally sweet, which works as the perfect contrasting base for the robust, garlic-infused meat stuffing. By utilizing highly perishable ingredients like fresh bell peppers and premium minced meat, you ensure that the filling is bursting with maximum flavor and nutritional value. The addition of aromatic Italian seasoning bridges the gap between the earthy vegetables and the rich protein. To finish it off, a generous topping of gooey, melted mozzarella cheese brings everything together under a beautiful golden crust. Whether you are hosting a cozy dinner party, looking for a comforting high-protein meal, or simply craving something warm and satisfying, this Cheesy Minced Meat Stuffed Butternut Squash delivers on every front. Serve it straight out of the oven, and watch how quickly this beautifully roasted masterpiece disappears from the table!

Ingredients

1000 g Butternut Squash (about 1 medium squash)
400 g Minced Meat (about 14 oz)
150 g Bell Peppers (1 medium pepper, diced)
110 g Onion (1 small onion, chopped)
10 g Garlic (2 cloves, minced)
2 tbsp Olive Oil
1 tbsp Italian Seasoning
115 g Mozzarella Cheese (about 1 cup shredded)

Instructions

1
Preheat the oven to 200°C (400°F).
2
Carefully cut the butternut squash in half lengthwise and scoop out the seeds using a spoon.
3
Rub the inside of the butternut squash halves with half of the olive oil. Place them cut-side down on the baking sheet and roast for 40 minutes, or until the flesh is fork-tender.
4
While the squash roasts, heat the remaining olive oil in a skillet over medium-high heat. Add the chopped onion and minced garlic, sautéing until fragrant and softened.
5
Stir the diced bell peppers and the minced meat into the skillet. Cook until the meat is fully browned, breaking it apart as it cooks.
6
Sprinkle the Italian seasoning over the meat mixture, stir well to combine, and remove from the heat.
7
Once the butternut squash is tender, remove it from the oven and carefully flip the halves over. Use a spoon to gently press the cooked flesh down slightly to create a deeper bowl shape.
8
Spoon the savory minced meat mixture generously into the hollowed centers of the butternut squash.
9
Sprinkle the shredded mozzarella cheese evenly over the top of the meat filling.
10
Return the stuffed squash to the oven and bake for an additional 5 to 10 minutes, just until the mozzarella cheese is beautifully melted and bubbly. Serve hot!

Chef's Tips

•To make scooping out the baked squash easier, score the flesh with a knife in a crisscross pattern before stuffing it with the meat.
•If the butternut squash is too hard to cut raw, you can microwave the whole squash for 2-3 minutes to soften the skin slightly before slicing.