1 medium butternut squash, cut lengthwise in half, seeds removed
2 tablespoon olive oil
1 pound ground beef
1 tablespoon fresh sage finely chopped
5 cloves minced
½ cup freshly grated parmesan
1 teaspoon salt
½ teaspoon pepper
Drizzle olive oil on butternut squash. Then season with ½ teaspoon salt and ¼ teaspoon pepper.
In a bowl mix together ground beef, sage, garlic, parmesan, remaining salt and pepper. Make sure everything is fully incorporated.
Stuff the ground beef mlixutre into the cavity where the seeds used to be. Place into a 6 quart slow cooker with skin side down.
Cook on high for 2 hours.
Garnish with extra parmesan cheese then serve.