Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Cut squash into halves and scrape the strings and seeds from inside, discarding the stringy pulp.
2. 521 Upgrade to a paid membership 13852 to unlock all instructions 77944
3. 2955209 Upgrade to a paid membership 51886 to unlock all instructions 26161
4. 3973294 Upgrade to a paid membership 84802 to unlock all instructions 89963
5. 6982074 Upgrade to a paid membership 15528 to unlock all instructions 54754
6. 8068964 Upgrade to a paid membership 45494 to unlock all instructions 15113
7. 4876549 Upgrade to a paid membership 78757 to unlock all instructions 53142

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 5367513 Upgrade to a paid membership 52176 to unlock all instructions 28729
3. 1287163 Upgrade to a paid membership 57287 to unlock all instructions 69682

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Cut squash into halves and scrape the strings and seeds from inside, discarding the stringy pulp.
2. Place squash cut side down in a glass baking dish and bake at 350 degrees for 20 minutes.
3. Meanwhile, in a large pan, saute onions and carrots until slightly tender.
4. Add beef, cinnamon, nutmeg, salt and pepper and continue to cook over medium heat until beef is browned.
5. Remove squash from oven, turn over and divide beef mixture evenly among the squash halves.
6. Return to oven and bake for 30 more minutes or until squash is tender.