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posted: 6/3/2014 5:30 AM

Bison-Stuffed Squash

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  • Bison is the meat of choice in Kate Kent's stuffed squash.

       Bison is the meat of choice in Kate Kent's stuffed squash.
    George LeClaire | Staff Photographer

  • Kate Kent of Arlington Heights stuffs zucchini with a savory mix of ground bison, vegetables and herbs.

       Kate Kent of Arlington Heights stuffs zucchini with a savory mix of ground bison, vegetables and herbs.
    George LeClaire | Staff Photographer

 

8 ounces ground bison meat (or grass fed organic ground beef)

1 teaspoon olive oil

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1 yellow onion, diced (about ½ cup)

1 cup grape tomatoes, quartered

1 cup cremini mushrooms, chopped

1 jar (6 ounces) artichoke hearts packed in oil, drained and chopped, reserve the oil for later

⅓ cup walnuts, chopped

1 teaspoon chopped fresh oregano

1 teaspoon fresh thyme leaves

1 lemon, juice and zested (for ¾ tablespoon zest)

1 teaspoon each sea salt and freshly ground pepper 6 zucchini or summer squash (8-10 inches long, about 1 inch in diameter), halved lengthwise and seeded

1 cup fontina cheese, shredded (or mozzarella)

Heat oven to 425 degrees.

In a large skillet over medium heat, brown the meat in oil. Transfer to a large bowl. Add onion, tomato, mushrooms, artichoke hearts and their oil, walnuts, herbs, lemon zest and juice and salt and pepper. Toss to combine.

Place zucchini or summer squash halves cut side up in a 8-by-12-inch ovenproof baking dish. Mound mixture evenly into each zucchini hallow. Cover with aluminum foil and bake 20 minutes. Uncover and sprinkle with the cheese and bake 10 minutes more, or until cheese is melted.

Serves six.

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