The other night I was taking inventory of my fresh vegetables and noticed I had some summer squash that I needed to use up. I had some ground turkey defrosted and decided I would make Stuffed Summer Squash for supper. With the heat rising to the high 90s and on some days to 105, this is a staple in my round of summer recipes.
Stuffed Summer Squash is light and extremely satisfying when paired with a small spring mix salad and a nice piece of crunchy bread. The ground turkey turns out moist, meaty and delicious top that with some grated Fontina, Parmigiano-Reggiano and/or Asiago cheese and it becomes heaven in a squash. However, there was one thing different about this recipe than the one I usually make. I usually use a can of diced tomatoes in the ground turkey mixture but this time I was completely out. I noticed I did have a can of stewed tomatoes and said, Hey why not? It’s tomatoes nonetheless, right? I’m going to tell you, the stewed tomatoes turned this recipe into something fabulous. They gave the turkey mixture a subtle sweetness that married very well with the ground turkey and gave it so much flavor.
I never knew stewed tomatoes could be so awesome in a recipe. I usually just reserve them as a side for my homemade macaroni and cheese. But, that is definitely going to change!
Summer squash is a good source of vitamin C, magnesium, fiber, phosphorus, potassium, folate, vitamin B6, and vitamin K, as well as, vitamin B1, zinc, omega-3 fatty acids, niacin, vitamin B2, pantothenic acid, calcium, iron, choline, and protein. In other words, it’s packed full of antioxidants and also has some amazing anti-inflammatory benefits.
Are you ready to get to the recipe? Me, too!
- 1 1/2 lbs Organic Ground Dark Turkey
- 4 medium to large Summer Squash
- 1 large Onion, diced
- 1 Green Pepper, diced
- 3 cloves Garlic, peeled and chopped
- 1 can Stewed Tomatoes, chopped
- 1 1/2 tea Ground Coriander
- 1 tea Cumin
- 1 1/2 tea Chipotle Seasoning
- 2 to 3 cups grated Cheese (I used Fontina and Parmigiano-Reggiano)
- Fresh Parsley, chopped for garnish
- Extra Virgin Olive Oil, for browning the turkey and brushing on the squash
- Sea Salt and Pepper, to taste
- Wash and pat dry the squash
- Cut in half lengthwise
- Using a spoon, spoon out the seeds from the middle leaving as much squash as possible while creating a bowl-like shape
- Place squash on an oiled sheet tray
- Brush the squash with a little Extra Virgin Olive Oil
- Set aside
- Heat a cast iron skillet, add a swirl of Extra Virgin Olive Oil
- Add the Onions and Green Pepper and let sweat
- Stir in the Garlic, brown for just a few seconds
- Add the Ground Turkey, mix into the veggies
- Add all the seasonings and mix into the turkey mixture, brown until just slightly undercooked
- Once the Turkey is browned, add the stewed tomatoes
- Using the kitchen shears, gently cut up the tomatoes into bite size pieces
- Simmer for about 5 to 8 minutes
- Preheat oven to 400 degrees
- Generously scoop the turkey mixture into the prepared squash
- Top with the grated cheeses
- Place in the oven for approximately 30 minutes or until the squash is just fork tender and the cheeses have melted
- Let rest for a few minutes before serving
- You can use any kind of ground meats or a combination thereof, i.e. beef, chicken, turkey, lamb or pork.
- Also, if your making a smaller batch you can alternatively use your convection oven to avoid heating up the kitchen on those extra warm Summer days.
See you in the comments,