From the December/January 2018 issue
Serves 8


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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