Meatball Sub Butternut Squash

Updated: Sep 24, 2018

WOWSERS! I had meatball mix & marinara left over from last night’s Spaghetti & Mrs. C’s Meatballs. Since we’re eating Gluten Free, I stuffed my sub filling into a squash instead.


Cut your Butternut squash in half length-wise, scoop out seeds. Place in a large steamer and cook 13-15 minutes (until a fork can just pierce it). Drizzle with olive oil and coat with Tuxedo Pepper and Chili Garlic Salt (Chili Garlic has been discontinued. Make your own with Chili flakes and Garlic with a sea salt grinder). Place in 450 oven until roasted (20 mins?).

Meanwhile, saute your celery and cabbage in a touch of olive oil, keeping them soft and moist (don’t overcook or dry out), remove from pan. Fry your meatball mix, drain off fat if required. Mix your cooked veg, your beef and your yellow peppers.

Scoop filling into your squash. Drizzle with Marinara. Top with Red Onions, Cheddar and grind on some salt and pepper. Pop back into your oven at 400 for 10 mins.


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