Past Recipes
Beef Moussaka–Stuffed Delicata Squash

Beef Moussaka–Stuffed Delicata Squash with Greek Yogurt Sauce

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We’ve been eagerly awaiting delicata squash season, and the time has finally arrived. The rich and sweet variety has a delicate rind that doesn’t require peeling! Chef Michelle’s creatively delicious take on moussaka—a meaty Greek casserole—is a repeat favorite, using the seasonal squash in two ways. Roasted halves serve as bowls for a ridiculously tasty filling of browned beef, red wine, and more pieces of buttery squash, all topped with a creamy yogurt sauce and baked until golden.
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 790
  • Protein 46g
  • Total Carb 52g
  • Total Fat 45g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red wine
    • 2 tablespoons
    • red wine
  • ground nutmeg
    • 1/8 teaspoon
    • ground nutmeg
  • ground cinnamon
    • 1/4 teaspoon
    • ground cinnamon
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • baby spinach
    • 3 ounces
    • baby spinach
  • ground beef
    • 12 ounces
    • ground beef
  • garlic
    • 1 clove
    • garlic
  • delicata squash
    • 1
    • delicata squash
  • Chobani nonfat Greek yogurt
    • 1 container
    • Chobani nonfat Greek yogurt
  • yellow onion
    • 1
    • yellow onion
  • parsley
    • 1/4 ounce
    • parsley
  • lemon
    • 1
    • lemon
  • tomato paste
    • 1 teaspoon
    • tomato paste

What You’ll Need

  • black pepper
  • olive oil
  • eggs
  • kosher salt
  • baking sheet
  • 12" large pan

Cooking Steps

  1. Roast Delicata Squash

    Roast Delicata Squash

    Preheat oven to 450ºF. Rinse all produce. Halve squash lengthwise, then scoop out and discard seeds. Place on a baking sheet, drizzle 1 tablespoon olive oil over cut sides, and season with ½ teaspoon salt and pepper. Arrange squash cut-side down and roast, flipping halfway through, until golden brown and tender, about 15 minutes total. Remove baking sheet with squash from oven and set aside, leaving oven on.

  2. Prepare Ingredients and Make Yogurt Sauce

    Prepare Ingredients and Make Yogurt Sauce

    While squash roasts, pat spinach dry with paper towel. Roughly chop parsley leaves, discarding stems. Halve lemon. Roughly chop garlic. Peel onion and cut into small dice. In a medium bowl, whisk together Parmesan, yogurt, 1 egg, ¼ teaspoon salt, and pepper as desired to make yogurt sauce, then set aside until Step 4.

  3. Brown Beef

    Brown Beef

    Pat beef dry with paper towel. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add garlic and onion and sauté until onion is soft and translucent, 2-3 minutes. Stir in spice mix, then add beef. Season with ½ teaspoon salt and pepper as desired. Cook, breaking up, until browned, 4-5 minutes.

  4. Season Beef

    Season Beef

    Add tomato paste to pan with beef, still over medium-high heat. Cook, stirring, until fully combined, about 1 minute. Stir in red wine and simmer until liquid is reduced by half, about 10 seconds more. Using a slotted spoon, transfer beef to a large bowl. Discard excess fat. Add half of parsley and half of yogurt sauce to bowl with beef and stir to combine. Save remaining yogurt sauce for the next step.

  5. Assemble Moussaka

    Assemble Moussaka

    Once squash is roasted, still on baking sheet, scoop out half of flesh from each and, using the back of a fork, mash and stir into bowl with beef until combined. Spoon filling evenly into squash halves, then top with remaining yogurt sauce. Return baking sheet with moussaka to oven and bake until beginning to brown, about 10 minutes. Remove from oven and set aside to cool for about 5 minutes.

  6. Make Salad and Plate Moussaka

    Make Salad and Plate Moussaka

    While moussaka cools, in a separate medium bowl, whisk together juice of ½ lemon (save remaining lemon for another recipe) and 1 tablespoon olive oil. Season with ⅛ teaspoon salt and pepper. Add spinach and toss to coat, then transfer to serving plates with moussaka. Garnish with remaining parsley, and dig in!

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