Step 1

Put squash in a baking dish, single layer, cover with foil and bake, 400F (200C), for 15 minutes.

Step 2

Remove and keep covered until ready to fill.

Step 3

While zucchini bakes:

Step 4

Heat olive oil in a skillet over medium-high heat.

Step 5

Add chili powder and sauté briefly.

Step 6

Add onion, pepper, and garlic, sauté until tender, about 5 minutes.

Step 7

Add beef to skillet and cook, breaking it up as it browns.

Step 8

Add tomatoes, herbs, broth, wine, and pasta, stir well, reduce heat to medium and simmer 10 – 15 minutes, until pasta is done.

Step 9

Stir often or pasta will stick.

Step 10

You may need to add more liquid if sauce starts getting too thick before pasta is done. Add water, 1 tbs at a time.

Step 11

When the pasta is done and sauce is thick stir in the feta and olives.

Step 12

Spoon filling into the zucchini.

Step 13

Cover zucchini with foil and bake for 10 minutes.

Step 14

Remove foil and bake 5 minutes longer.