Squash Topped Cottage Pies

Ingrédients

• 1/2 tasse parmesan cheese
• 1/2 cuillère à café garlic powder
• 3/4 cuillère à café salt
• 2 cuillères à café extra virgin olive oil
• 1 cup beef broth
• 1/2 tasse, haché onion
• 2/3 tasse spinach
• 1 cuillère à soupe tomato paste
• 12 oz ground beef
• 24 oz winter squash
• 1 oz flour

Directives

1. Position rack in upper third of oven; preheat broiler.
2. Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes.
3. Reduce heat to medium, stir in beef, tomato paste and flour, and cook, stirring, until the beef is mostly browned, about 3 minutes.
4. Add broth, scraping up any browned bits with a wooden spoon. Bring to a boil and cook, stirring occasionally, until the broth is the consistency of thick gravy, about 4 minutes.
5. Stir in spinach, 1/4 teaspoon salt and 1/4 teaspoon garlic powder; cook until the spinach is just wilted, about 1 minute. Remove from the heat.
6. Place cooked squash in a fine-mesh sieve and gently press on it to extract excess liquid. Transfer to a bowl. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Divide the meat mixture among four 10-ounce broiler-safe ramekins.
7. Top each with about 1/2 cup of the squash. Place the ramekins on a baking sheet. Broil until heated through and bubbling around the edges, about 10 minutes. Sprinkle with cheese and broil until it is just melted, about 3 minutes more.
8. Note: based on recipe from Eating Well.