Italian Stuffed Butternut Squash Boats with Ground Beef Ragu and Parmesan Roasted Broccoli

Preheat oven to 400°F (200°C).

Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle cut sides with 1 tablespoon olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place cut-side down on a baking sheet.

On another baking sheet, toss broccoli florets with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 2 tablespoons Parmesan cheese.

Place both baking sheets in the oven. Roast the broccoli for 15-20 minutes until crispy on the edges. Continue roasting the squash for 25-30 minutes total, until fork-tender.

While the vegetables roast, dice the onion and mince the garlic cloves.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook for 5-6 minutes until browned. Drain excess fat if necessary.

Stir in the crushed tomatoes, Italian seasoning, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer for 10 minutes, stirring occasionally, until sauce thickens slightly.

When the butternut squash is tender, remove from the oven and carefully flip them over. Using a fork, gently mash the flesh to create a slight indentation for the filling, while keeping the outer shell intact.

Fill each squash half with the beef ragu mixture and sprinkle with 2 tablespoons of Parmesan cheese on each half.

Return the stuffed squash to the oven for 5 minutes, until the cheese is melted.

Serve each stuffed squash boat with a portion of the Parmesan roasted broccoli on the side.