Stuffed Squashes with Caesar Chicory Salad
Author: 
Serves: 2
 
Ingredients
  • 3 cloves of garlic ( 1 chopped fine and smashed into a paste, the other 2 finely minced)
  • 2 Gray squashes, cut in half and scooped out
  • 2 sprigs of fresh oregano, finely chopped
  • 1 red onion, finely minced
  • 1/2 head of chicory lettuce, chopped into bite size pieces
  • 1/2 cup of Bulgur
  • 8 ounces of lean ground beef
  • 2 tbsp. of tomato paste
  • 1/4 cup parmesan cheese
  • 1/2 tsp. cumin
  • 1/2 tsp. ground fennel
  • 1 lemon
  • 2 tbsp. mayo
Instructions
  1. Preheat oven to 450 degrees
  2. In a small pot, heat 1 cup of water and pinch of salt to boiling on high. Add the bulgur and bring it back to boiling. Cover, reduce the heat to low, and simmer 9 to 11 minutes or until the water is absorbed and the bulgur is cooked through.
  3. While the bulgur is cooking heat some olive oil on medium high heat in a large pan. Add your onion, chopped garlic ( not the paste just the minced) and cook for 1 to 2 minutes, until softened. Add your ground beef and cook for about 3 minutes or until browned, breaking it up with a wooden spoon while cooking. Season with salt and pepper to taste. Add in the tomato paste. Add about 1/4 cup of water, scraping up any bits at the bottom of the pan. Stir in the cumin, fennel, half the parmesan cheese, and half the oregano.
  4. Stir the bulgur mixture into the beef mixture until well combined. Place the squashes on a baking shit. With a spoon mount as much beef filling you can into each shell. Sprinkle a little parmesan cheese on top of each one. Bake the stuffed squashes in the oven for 14 to 16 minutes, or until the meat is browned on top and the squashes are tender when pierced with a fork.
  5. Making the Salad:
  6. While the squashes are baking make the dressing. In a small bowl, combime the mayo, garlic paste, the juice of half the lemon, and about 1 tbsp. olive oil. Whisk until combined. Season with salt and pepper to taste.
  7. Combine the dressing with the chicory and toss until well combined. Place the stuffed squashes on a plate and sprinkle with more parmesan cheese. Add the salad and you are ready to go!
Notes
Thank you Blue Apron for allowing me to share your recipe with my readers!
Recipe by The Rebel Foodie at http://dishinwithrebelle.com/stuffed-squashes-caesar-chicory-salad/