Ingredients

Scale

2 delicata squash, halved lengthwise
Red Robin Seasoning (or your favorite seasoned salt) and Trader Joe’s 21 Seasoning Salute (or your favorite
1/2 Tablespoon extra virgin olive oil
2 cloves garlic, peeled & chopped
3/4 – 1 cup chopped onion
1/2 cup chopped sweet or bell peppers (add in some hot pepper, too, if you want it a little spicy)
3 baby bella mushrooms, chopped
1/3 cup chopped tomato
1 cup cooked quinoa or brown rice
3 Tablespoons garlic herb goat cheese (or garlic herb cream cheese)
1/2 cup shredded Italian cheeses + more for the top
1 cup (or more) chopped leftover beef or venison steak

Instructions

Preheat the oven to 425 F. Cut the squash lengthwise and clear out the seed and pulp with a grapefruit spoon. Spray with cooking spray, sprinkle with seasonings, then set, cut side down, on a baking sheet. Bake for 20 – 25 minutes or until tender. Reduce oven temp to 350 F.
While the squash is cooking, heat the oil in a medium frying pan over medium heat, then saute the onion and garlic over medium heat until the onion is soft and translucent. Add the peppers and mushrooms and cook until they are tender. Stir in the quinoa or rice, tomatoes, and goat cheese and cook until the cheese is melted, smashing it into the mixture to spread it out. Stir in the shredded cheese and steak.
Scoop this mixture into the cooked squash, letting it mound up, then top with a bit more shredded cheese.
Bake for about 10 minutes longer or until the cheese on top is melted. Serve hot and enjoy!

Notes

For this recipe, I used leftover venison steak from my Philly Cheesesteak Style French Dip recipe. You can also use leftover pot roast or, for a vegetarian version, saute some mushrooms and/or add some beans for protein in place of the meat.

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Keywords: Squash, Steak, Peppers, Onions, Gluten free, Heart healthy, Diabetic