Ingredients:
2 medium butternut squashes, halved and seeds removed
1 lb ground beef (or turkey, or plant-based alternative)
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 small onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Directions:
Preheat the oven: Set your oven to 400°F (200°C). Place the butternut squash halves cut-side down on a baking sheet. Roast for 30-35 minutes, or until the flesh is tender.
Cook the chili: While the squash is roasting, heat a large skillet over medium heat. Brown the ground beef with the chopped onion, garlic, and bell pepper. Add the chili powder, cumin, paprika, salt, and pepper. Stir in the diced tomatoes and kidney beans, and let simmer for 10-15 minutes to thicken.
Stuff the squash: Once the butternut squash is cooked, remove it from the oven and flip the halves over. Scoop some of the flesh to create more room for the chili (optional). Spoon the chili mixture into the hollowed-out squash halves.
Bake again: Return the stuffed squash to the oven and bake for an additional 10 minutes to heat everything through.
Garnish and serve: Remove from the oven and garnish with freshly chopped cilantro. Serve warm and enjoy!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 450 kcal per serving
