Hearty Beef Stuffed Acorn Squash

Preheat your oven to 400°F (200°C). Carefully halve the 2 medium acorn squashes lengthwise and scoop out the seeds and fibrous strands. Lightly brush the cut sides with 1 teaspoon of olive oil and season with a pinch of salt and pepper. Place cut-side down on a baking sheet.

Roast the acorn squash for 30-40 minutes, or until fork-tender. While the squash roasts, prepare the filling.

In a large skillet, heat the remaining 1 teaspoon of olive oil over medium-high heat. Add 1 pound of lean ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.

Add 1/2 cup of diced yellow onion and 2 minced garlic cloves to the skillet with the beef. Sauté for 3-5 minutes until the onion softens. Stir in 1 medium diced red bell pepper and cook for another 3 minutes.

Pour in the 15 ounces of canned diced tomatoes (undrained) and 1/2 cup of low-sodium beef broth. Season with 1/2 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to slightly thicken.

Remove the skillet from the heat and stir in 1/2 cup of cooked quinoa until well combined.

Once the roasted squash halves are tender, carefully flip them over. Divide the beef and quinoa filling evenly among the four squash halves, mounding it slightly. Sprinkle each filled squash with 1/2 cup total of low-moisture part-skim mozzarella cheese.

Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the filling is heated through. Garnish with 2 tablespoons of fresh parsley before serving.