The simplest stuffed squash recipe

A good way to tell that you are in the middle of fall is the large quantity of pumpkin and squash in the grocery stores. There are many ways to cook squash and one of my favorite is stuffing them with all sorts of yummy ingredients. I used a buttercup squash and stuffed it with quinoa, ground turkey with arugula in this recipe but you can use anything you like from brown rice to farro for stuffing. This recipe is so simple and is perfect for weeknights, not to mention it makes for a fun presentation. 
Ingredients
1 large buttercup squash
3/4 pound ground turkey
1 cup quinoa
1 cup chicken broth
2 cups arugula
1 cup frozen corn
1/2 a large onion chopped
3 cloves garlic minced
1 tsp cumin
1 tsp fresh lemon juice
olive oil
1 tsp curry powder or any seasoning you like
salt and freshly ground pepper

Directions
–  Preheat oven to 350 degrees.
– Cook 1 cup quinoa with 1 cup broth in a rice cooker.
– Scoop out the seeds and season flesh with salt and  pepper. brush with olive oil.
– Place squash flesh side down in a baking dish and cook for 45 minutes or until soft.
– Meanwhile saute’ onions and garlic in a large deep pan for about 2 minutes. Add ground turkey and cook for about 8 more mins.
– Add thawed corn to turkey and cook for another 2 minutes. This will be a great time to add any more spices. I added more curry powder.
– Add cooked quinoa to turkey mix and cook for another 2 minutes. Add more olive oil and throw in arugula right at the end with a squeeze of lemon juice.
– Stuff quinoa mix inside each squash and serve. I like to squeeze a little Sriracha on the top for a little kick. 

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