Stuffed Squash

2 lbs. various squash (I used delicata, pumpkin and acorn)
1.5 lbs. ground beef (ours is from a local cow that lived a happy, free range life eating grass; you can purchase grass fed beef at farmers' markets, Apple Family Farms, Trader's Point Creamery)
1 onion, halved and sliced
1 c. tomato juice (we are using what we canned this summer)
1 1/2 tsp. cinnamon
1 tsp. cumin
1/2 tsp. nutmeg
Salt and pepper
Grated Parmesan or firm white cheese

Preheat oven to 450 degrees. Cut butternut squash in half lengthwise. Remove the seeds (save them). Lightly grease squash on all sides, and place on a baking sheet, cut side down. Bake for 10 minutes, or just until squash is fork tender. Remove squash from pan to wire rack and cool completely.

Once squash is cool, scoop out pulp and roughly dice. Save squash shells for stuffing later.

Brown ground beef with onion. Drain grease. Add tomato juice and seasonings. Bring to a boil for 1-2 minutes. Reduce heat to simmer. Stir in diced squash. Continue to simmer until all flavors are incorporated. Season with salt and pepper to taste.

Stuff filling in reserved squash shells. Sprinkle with grated cheese prior to serving.

(These save well and can be reheated in the oven at 350 degrees for 20 minutes).

*I save all the squash seeds, roast them with salt and serve as a snack.