From the December/January 2018 issue
For the squash:
- 4 medium acorn squash
- Extra-virgin olive oil, for drizzling
- Sea salt and black pepper, to taste
For the filling:
- 2 TBSP extra-virgin olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 medium carrots, peeled and shredded
- 2 medium celery stalks, diced
- 4 garlic cloves, minced or finely grated
- 6 cups chopped kale
- 2 TBSP finely chopped fresh rosemary
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 2 TBP tomato paste
- 1 cup beef broth or water
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