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Ingredients

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Directions

Prepare topping:
  • Cook squash and potatoes in boiling water until tender, about 15 minutes.

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  • Drain squash and potatoes; return to pot. Add milk, salt, black pepper, nutmeg and red pepper. Mash with potato masher until fluffy. Set aside to cool slightly.

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  • Preheat oven to 375 degrees F.

Prepare Filling:
  • Sauté onion in oil in large skillet until softened, for about 5 minutes. Add garlic; sauté 1 minute. Remove to a plate.

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  • Crumble beef into skillet; cook until browned, about 3 minutes. Stir in basil, oregano, cumin, salt, thyme, pepper, reserved onion mixture and flour. Add tomatoes and green beans. Bring to boiling. Lower heat; cover and cook 10 minutes. Spoon into 13 x 9 x 2-inch glass baking dish.

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  • Beat egg into squash mixture. Spread over filling, making decorative swirls. Sprinkle with paprika.

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  • Bake in 375 degree F oven 40 minutes or until bubbly and top is golden brown. Transfer baking dish to wire rack to cool for 20 minutes before serving. Makes 8 servings.

Nutrition Facts

391 calories; total fat 17g; cholesterol 69mg; sodium 903mg; carbohydrates 46g; protein 17g.

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