Stuffed Winter Squash

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

Ingredients:

  • 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

Directions:

(1) Dice all of the veggies.
IMG_3346

(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.

IMG_3350

(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.

IMG_3352

(5) Mix the turkey and vegetables, and add into a warm kabocha halve.

IMG_3356

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s