Adapted from a recipe by Alton Brown for the Food Network
2 small winter squash, 1 to 1 1/4 pounds each
2 tablespoons unsalted butter, cut into 4 pieces
1/2 pound ground beef
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
1/2 cup white wine
1 1/2 cups cooked rice
1 (10-ounce) package frozen spinach, completely thawed, drained and chopped,
or 1 cup chopped cooked greens
1/2 cup chopped walnuts
1 1/2 teaspoons dried oregano
Generous pinch kosher salt
Freshly ground black pepper
Preheat the oven to 400 degrees F.
Cut each squash in half lengthwise and scoop out the seeds. Put 1 of the 4 pieces of butter in the cavity of each squash half. Set squash in a baking dish. Set aside.
In a large saute pan over medium heat, brown the ground beef until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
Return the beef to the pan along with the cooked rice, spinach or greens, walnuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, cover dish with foil and bake for 1 hour or until the squash is tender. Serve immediately.