Guajillo Beef & Veggie Bake

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil; season with salt and pepper. Line a sheet pan with parchment paper (or foil). Transfer the prepared squash to the sheet pan, cut side down. Roast 25 to 30 minutes, or until the skin is lightly browned and the  flesh easily pulls away from the skin. Transfer the roasted squash to a work surface to cool slightly.

Meanwhile, halve, peel, and thinly slice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Finely chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling the peppers. In a bowl, combine the sour cream, 1 tablespoon of water, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion and sliced poblano peppers in an even layer. Season with salt and pepper. Cook, stirring  occasionally, 3 to 4 minutes, or until lightly browned. 

To the pan, add the sliced white bottoms of the scallions and beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned. Add the guajillo chile sauce and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

When cool enough to handle, using a fork, scrape the flesh of the roasted squash into a large bowl; separate any clumps. Discard the skins. Add the squash strands to the pan of cooked beef and vegetables. Season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Transfer the finished squash, beef, and vegetables to a baking dish. Top with the cheese. Bake 3 to 4 minutes, or until the cheese is melted. Remove from oven; let rest at least 2 minutes before serving. Serve the beef bake topped with jalapeño sour cream. Garnish with the sliced green tops of the scallions. Enjoy!