Abobora Recheada (Brazilian Stuffed Squash with Ground Beef)

About This Recipe

Abobora recheada uses a whole winter squash, often a Brazilian abobora or a similar kabocha-type variety, as an edible serving vessel, hollowed out and stuffed with a hearty filling before being baked until completely tender. The filling combines ground beef with rice, tomato, onion and corn, seasoned simply but generously, so it becomes a self-contained, well-balanced meal once spooned back into the roasted squash shell. As the squash bakes, its flesh softens enough to be scooped and eaten alongside the filling, or the whole thing can be sliced into wedges at the table, the sweet squash flesh playing well against the savory beef and rice inside.

Ingredients

Serves 4

• 1large kabocha or butternut squash(top cut off, seeds removed)
• 2 tbspolive oil
• 1onion(diced)
• 2 clovesgarlic(minced)
• 400 gground beef
• 2tomatoes(diced)
• 1 cupcooked rice
• 1 cupcorn kernels
• 1.5 tspsalt
• 1/2 tspblack pepper
• 1 cupshredded mozzarella(for topping)
• 2 tbspchopped parsley(for garnish)

Instructions

1. 1

   Prepare the squash

   Cut the top off the squash, scoop out the seeds and stringy pulp, and brush the inside with a little olive oil.

2. 2

   Pre-bake

   Bake the hollowed squash (with its top set alongside) at 190C/375F for 25 minutes to soften slightly before filling.

3. 3

   Make the filling

   Meanwhile, cook onion in olive oil until soft, add garlic, then brown the ground beef, breaking it up as it cooks.

4. 4

   Build the filling

   Stir in diced tomato, cooked rice, corn, salt and pepper, cooking 5 minutes until combined and heated through.

5. 5

   Stuff the squash

   Fill the pre-baked squash generously with the beef and rice mixture, pressing it down gently.

   Pre-baking the squash briefly before stuffing ensures the flesh finishes cooking at the same time as the filling heats through.

6. 6

   Top and bake again

   Sprinkle mozzarella over the top and bake, uncovered, another 20-25 minutes until the squash is fully tender and the cheese is melted and bubbling.

7. 7

   Serve

   Garnish with parsley and serve, scooping out both the filling and the tender squash flesh together.

Variations

• •

  A vegetarian version fills the squash with black beans, rice and vegetables instead of ground beef.

• •

  Some versions mix a bit of the scooped squash flesh directly into the filling for extra sweetness and texture.

• •

  Ground turkey or chicken can substitute for beef for a leaner filling.

Storage

Refrigerate up to 3 days in an airtight container; reheat covered in a 180C/350F oven until warmed through.

Frequently Asked Questions