Instructions: Preheat the oven to 375 degrees. Grease a 9 by 13-inch baking pan.

Scoop pulp from squash halves, leaving a 1/4-inch thick shell. In a large skillet, heat the olive oil over medium heat. Add squash pulp, onion, garlic, and bell pepper and cook until soft, about 10 minutes. Remove from the pan and set aside. Add the beef to the same skillet and cook until the pink disappears, about 5 minutes, breaking it up with a wooden spoon. Drain off any fat. Add the cumin, chili powder, red pepper flakes, sour cream, breadcrumbs, and cheese to the beef and mix thoroughly. Add the sauteed vegetables and combine. Stuff the hollowed-out squash shells with the mixture. Place in the prepared pan, pour in the beef stock, and cover the pan. Bake until the squash is soft and the filling is bubbly, about 25 minutes.

Yield: 6 to 8 servings

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