Call us now: 888.283.7272

Yellow Stuffed Squash


  • 3 medium yellow squash
  • 1 lb. grass-fed ground beef
  • 4 Roma tomatoes, diced
  • 1 tsp coconut oil
  • 1/2 large red onion, diced
  • 3 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp ground basil
  • 1 tbsp tomato paste
  • 1 tsp celtic sea salt
  • 1/2 tsp pepper
  • 2 tbsp fresh parsley, chopped
  • Extra virgin olive oil, for drizzling


  • Preheat the oven to 350 degrees F. Cut the squash in half and scrape out the seeds. Place on a rimmed baking sheet with the cut-side up. Set aside.
  • Melt the coconut oil in a large skillet over medium heat. Add the onion to the pan and saut√© for 5-7 minutes. Stir in the garlic and cook for an additional minute. Add the beef to the pan and cook, stirring regularly.
  • Add the diced tomatoes, along with the paprika, cumin, basil, tomato paste, salt, and pepper. Stir well to combine.
  • Spoon the beef mixture into the squash boats and lightly drizzle with olive oil. Bake for 30 minutes until the squash is tender. Serve warm, sprinkled with fresh parsley.