Jamaican Beef Stuffed Squash

1. Preheat oven to 400. Line a baking sheet with foil and place the squash halves on top. Drizzle with olive oil, season with salt and pepper and roast for 40 minutes, or until tender.

2. Meanwhile, melt olive oil and butter in a large skillet over medium-high heat. Add beef and cook until browned; transfer to a large mixing bowl.

3. Add the onion, garlic, carrots and jalapeno to the pan and cook until softened, about 4 minutes. Add the remaining ingredients (minus the peanuts and cilantro) and cook for 3 minutes longer. Transfer to the same bowl as the beef and stir to combine.

4. Scoop the beef mixture evenly into each squash well and bake for 10 minutes longer.

5. Once out of the oven, let the squash rest for 5 minutes, then garnish with crushed peanuts and cilantro.

Jamaican Beef Stuffed Squash 
Serves 4

All you need:
1 tablespoon olive oil
2 small butternut squash, halved and seeded

1 tablespoon olive oil
1 tablespoon unsalted butter
1 pound lean ground beef
1 small yellow onion, diced
3 garlic cloves, minced
2 small carrots, peeled and diced
1 jalapeno, seeded and chopped
2 tablespoons tomato paste
1 teaspoon curry powder
1 teaspoon ground cinnamon
1 tablespoon reduced sodium tamari (or soy sauce)
1 tablespoon Worcestershire sauce
1 teaspoon agave nectar
1 teaspoon hot sauce
1 cup beef stock
1/4 cup golden raisins

Crushed peanuts and chopped cilantro, for garnish

All you do:
1. Preheat oven to 400. Line a baking sheet with foil and place the squash halves on top. Drizzle with olive oil, season with salt and pepper and roast for 40 minutes, or until tender.
2. Meanwhile, melt olive oil and butter in a large skillet over medium-high heat. Add beef and cook until browned; transfer to a large mixing bowl.
3. Add the onion, garlic, carrots and jalapeno to the pan and cook until softened, about 4 minutes. Add the remaining ingredients (minus the peanuts and cilantro) and cook for 3 minutes longer. Transfer to the same bowl as the beef and stir to combine.
4. Scoop the beef mixture evenly into each squash well and bake for 10 minutes longer.
5. Once out of the oven, let the squash rest for 5 minutes, then garnish with crushed peanuts and cilantro.