Squash filled with Piccadillo

 You can make this as spicy (or not) as you wish.  I used butternut squash but acorn squash or delicate would work well also.  Serve with with rice and beans as a side.

SQUASH

2 butternut squash - 2-3 acorn squash depending on size

Olive oil for brushing

salt and freshly ground pepper

PICADILLO

2 tbsp olive oil

1 medium onion chopped (about 1 cup)

1 tbsp chopped garlic

500 g ground beef

1 spicy chorizo sausage, diced

salt and freshly ground pepper

2 bay leaves

1/2 cup white wine

1 cup chopped caned tomatoes

1 tbsp tomato paste

1 tbsp red wine vinegar

1/4 cup chopped pimento stuffed green olives

2 tbsp capers

Salt and freshly ground pepper

2 tbsp chopped cilantro

1.  Scoop seeds out of squash.  Use a melon baller to scoop out as much of the inside as you can to make a cavity for the picadillo.  Reserve squash shells and scooped squash flesh separately.

2.  Preheat oven to 400F

3.  Brush inside of shells with oil and season lightly with salt and pepper.  Sprinkle inside of shells with salt and pepper.  Place on a baking sheet and bake face up for 30 minutes or until softened.  Reserve.

4.  Heat oil in a large sauté pan over medium heat.  Add the onion and sauté for 2 minutes.  Add the garlic and continue to cook until onions are very soft (make sure not to burn garlic) about 2 minutes.  Add ground beef and chorizo and season with salt and pepper.  Cook until meat is no longer pink, about 3 minutes.  Stir in reserved squash flesh and bay leaves.

5.  Add white wine, bring to a boil and cook for 2 minutes, then add tomatoes, tomato paste and vinegar.  Cover reduce heat to low and simmer for 15 minutes or until sauce is thick and meat is cooked.  Stir in olives and capers and simmer another 10 minutes or until flavours are combined.  Season well with salt and pepper and remove bay leaves.  Stir in cilantro and pile into squash shells.  If desired reheat in oven for 10 minutes. (it wouldn't hurt to add a cheese of your choice)