Stuffed Yellow Squash

2 medium yellow squash
1 lb. ground beef
4 Roma tomatoes, diced
1 tsp coconut oil
1/2 large yellow onion, diced
3 cloves garlic, minced
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp ground coriander
1 tbsp tomato paste
1 tsp salt
1/2 tsp pepper
2 tbsp fresh parsley, chopped
Extra virgin olive oil, for drizzling

Preheat the oven to 375 degrees F. Cut the squash in half lengthwise and use a spoon to scrape out the seeds. Place on a rimmed baking sheet with the cut-side up. Set aside.
Melt the coconut oil in a large skillet over medium heat. Add the onion to the pan and sauté for 3-4 minutes. Stir in the garlic and cook for an additional minute. Add the beef to the pan and cook until no longer pink, stirring regularly.
Add the diced tomatoes, along with the paprika, cumin, coriander, tomato paste, salt, and pepper. Stir well to combine.
Spoon the beef mixture into the squash boats and lightly drizzle with olive oil. Bake for 25-30 minutes until the squash is tender. Serve warm, sprinkled with fresh parsley.