Ingredients:

  • 4 medium yellow squash (approx. 1.5 lbs / 680g)
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 8 oz lean ground beef
  • 1 tbsp olive oil
  • 1/2 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup cooked white or brown rice
  • 1/2 cup grated carrots
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Slice the yellow squash in half lengthwise. Use a spoon or melon baller to scoop out the center seeds and flesh, leaving a 1/4-inch (6mm) wall around the edge.
  2. Place squash boats in a baking dish, drizzle with olive oil, and sprinkle with salt and pepper.
  3. Bake at 400°F (200°C) for 10–12 minutes to remove excess moisture.
  4. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add ground beef and cook until browned; drain excess fat.
  5. Stir in the diced onion and garlic. Sauté for 3–5 minutes until onion is translucent.
  6. Fold in the cooked rice, grated carrots, oregano, and smoked paprika. Cook for 2 minutes until heated through.
  7. Remove from heat and stir in half of the shredded cheddar cheese until melted.
  8. Spoon the beef mixture into the pre-roasted squash boats, pressing down slightly.
  9. Sprinkle the remaining cheddar and the Parmesan cheese evenly over the top of each boat.
  10. Bake at 400°F (200°C) for 15–20 minutes until the cheese is golden and bubbling. Garnish with fresh parsley.