Stuffed squash with beef filling
Description
The recipe won't take much time. Preheat the oven to 200 degrees. Cut each squash in half lengthwise, carefully scoop out the flesh from the rounded part with a spoon, leaving a 6 mm thick shell. Set the scooped flesh aside. Place the squash halves cut-side down on a baking sheet. Season with salt and pepper, then set aside. Heat oil in a large skillet over medium heat. Add the reserved squash flesh, bell pepper, white part of the scallion, and garlic; season with salt and pepper. Cook, stirring, until the pepper softens, about 3 to 4 minutes. Add tomato paste and chili powder, cook, stirring, until fragrant, about 1 minute. Add ground beef and cook, breaking it up with a spoon, for 2 to 3 minutes. Remove from heat. Stir in corn and 1/4 cup of Parmesan cheese; season with salt and pepper. Evenly spoon the mixture into the cavities of the squash halves. Sprinkle with the remaining 2 tablespoons of Parmesan. Cover with aluminum foil and bake until tender, 30 to 35 minutes. Remove the foil and continue baking until golden brown, 7 to 10 minutes. Garnish with green onions. Serve hot.