Ingredients
1 pound extra lean ground beef
1 1/2 cups finely diced onion
3/4 cups frozen edamame
3/4 cups tomato sauce
3/4 cups finely diced carrot
1/3 cup low sodium beef or chicken stock
2 teaspoons crushed garlic
1 1/2 tablespoons all purpose flour
1 1/2 tablespoon tomato paste
1 tablespoon Mazola Corn Oil
1 teaspoon dried basil
1 pinch Salt and pepper
1 1/2 pounds butternut squash
3/4 cups Shredded aged white cheddar cheese
3 tablespoons Parmesan cheese
Preparation
reheat oven to 350°F. Lightly coat a 9-inch square baking dish and a large baking sheet with cooking spray.
Place a large nonstick skillet, lightly coated with cooking spray, over medium-high heat. Add oil and onion and sauté for 3 minutes. Add garlic and carrots and sauté for 3 minutes. Add ground beef and sauté for 5 minutes or until no longer pink, breaking up the meat as it cooks.
Add flour and cook for 1 minute. Add tomato paste, stock, tomato sauce, basil, salt and pepper. Cover and cook on low heat for 3 minutes or until thickened. Add edamame and cook for one minute. Place in baking dish.
While meat mixture is being prepared, place squash onto baking sheet and roast for 25-30 minutes, until just tender. Place in a bowl and mash, adding corn oil, grated parmesan, salt and pepper. Spoon over meat filling, sprinkle with cheese and bake for 5 minutes.
