Tuesday, June 18, 2019
Perfectly Simple Stuffed Squash
So, when I saw these squashes, almost mini-pumpkins, which were just perfect for stuffing, I grabbed a couple. Then I got some ground turkey, even though ground beef or chicken could also be used. Years ago when I was the cook for the local day care center, we learned that turkey had more minerals than chicken and less fat than beef. It was highly recommended, so I started cooking with it more than before.
I mixed the ground turkey with diced onion, granulated garlic, dehydrated dill and a small container of tomato paste. That was it. Of course you can add whatever seasonings you like or have in your pantry.
With a strong knife I split the squash and emptied the halves of seeds. Then I stuffed them and baked on a Pyrex type of baking dish 180c (360f,) though any baking pan would do. I have a fan oven and turned it off when I could see that the meat was done and the squash "bubbly."
If you're serving the stuffed squash as a simple meal, just add a salad and carbohydrate, if you eat carbs. They also reheat very well.
Enjoy, and let me know if you've tried the recipe and how you changed it, thanks.