If you’re wondering what to do with your roasted kabocha squash halves, they make a perfect base for stuffing. They have a soft texture and an ever-so-slight hint of sweetness that works well with strong spices. I made mine stuffed with mixed vegetables, Mexican spices, and ground turkey.
Servings: 3 (ostensibly 4 if you’re a super light eater)
Prep Time: 10 minutes
Cook Time: 40 minutes to roast the squash, 25 minutes for the stuffing
- 3 kabocha squash halves, roasted with salt and pepper (use the 4th halve if you want the recipe to yield 4 servings)
- 1 tsp Macadamia Nut Oil
- 1 medium cipollini onion (or any yellow or white onion – about 1/3 cup), diced
- 4 crimini mushrooms, diced
- 3 cloves Garlic, minced
- 4 T poblano pepper, diced (you can substitute red or green bell pepper or hatch peppers)
- 5 Brussels Sprouts, thinly sliced
- 6 Cherry Tomatoes, diced
- 1 stalk celery, diced
- 1/4 tsp Ground Cumin
- 1/4 tsp Cayenne Pepper
- 1/4 tbsp Ground Mustard Seed (powdered)
- 1/2 tsp Pink Himalayan Sea Salt
- 1/4 tsp Ground Black Pepper
- 1/4 tsp Ground Ancho Chili Powder (you can substitute Chipotle powder or Chili Powder)
- 16 oz 93% lean ground turkey
(2) Heat macadamia nut oil and saute onions, garlic, celery and poblano until fragrant, about 2-3 min.
(3) Add other vegetables and cook until browned but still firm, about 10 minutes.
(4) In a separate pan, saute the turkey until browned with all spices. Note: you could saute the turkey first, and then add the vegetables to the same pan to cook with the meat. I cooked them separately (1) to avoid any cross-contamination between raw turkey and my vegetables and (2) because I was pulling out some of the turkey and saving it for tacos tomorrow.
(5) Mix the turkey and vegetables, and add into a warm kabocha halve.
I realized that if I add my recipes to livestrong to track, I can post nutritional info, so look for this on all future recipes.