Spaghetti-style stuffed kabocha squash is an easy 4 ingredient dinner idea! This is a great make-ahead meal. Assemble the layers then refrigerate. About 30 minutes before dinner, simply pop then in the oven to reheat and they are good to go! The four ingredients are squash, ground meat, marinara and quark/greek yogurt. That’s it! This can also be made paleo by not adding the layer of quark/greek yogurt

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1⃣Cut kabocha squash (or squash of choice) in half and scrape out the seeds. **Optional-place 1/2T grass-fed, organic butter (coconut oil, olive oil, your choice) in the “bowl” of the squash.** Place both halves cut side up in a baking dish with 1/2″ water in the bottom of the pan. Cover with foil and bake 425F until fork tender all the way through. (Cooking times will vary depending in size of squash. I had two small squash and it took about 30min.) Remove foil when they are almost done and continue to cook uncovered.
2⃣While the squash are cooking, brown 1lb ground meat (I used venison but beef, turkey, chicken, etc. would all work). You can add in diced onion, garlic, s&p if desired. When meat is completely cooked, pour in one jar of organic marinara (with no added sugar-read your ingredients!) and let simmer on low until squash are done in the oven.
3⃣When squash are done, remove from oven and scoop a dollop of quark or greek yogurt into the “bowl” then top with a scoop of the marinara/meat mixture. (Optional-top with shredded cheese such as Parmesan or mozzarella.) To make this paleo, simply omit the quark/greek yogurt and don’t add the cheese on top.

**For a make-ahead simply assemble the squash bowls, let then cool, then refrigerate in a covered container. About 30 min before dinner, pop them into a 350F oven and cook until heated through**

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