Hello there!
New week, new recipe! I have a confession to make: I may or may not have become addicted to stuffed vegetables. No, seriously: bell peppers, zucchini, eggplant, squash, you name it, I stuff it!
While I do prefer peppers, zucchini and eggplant in the Summer, squash is 100% the king of the Fall, and that’s thanks to its unmatchable versatility. My go-to stuffing is minced meat, mushrooms and bell peppers.
I had leftover cooked cereals (barley, quinoa, wild rice) in the fridge, so I decided to throw some in there and I’m glad I did: the result is a yummy and balanced meal, so don’t be afraid to indulge in some squash deliciousness!
Big-big plus: like most baked dishes, it tast even better the next day, which is why this recipe is a ideal for meal-prepping!
Without further ado: let’s get into the recipe.
Bon appetit!
Turkey Stuffed Squash (with Mushrooms, Peppers and Cereals)
Course: MainCuisine: Italian4
servings15
minutes1
hourIngredients
1 Squash
380g (2 cups) cooked Cereals (ie. barley, quinoa, lentils, wild rice)
Salt and Pepper
1-2 tablespoons Olive oil
1 Onion (chopped)
1 Celery stalk (chopped)
3 Garlic cloves (minced)
1 ½ cup Mushrooms (chopped)
2 Bell peppers (chopped)
300gr ground Turkey
1 teaspoon dried Thyme
1 teaspoon Garlic powder
1 teaspoon Hot paprika
½ teaspoon Cumin
1 tablespoon Parsley leaves (chopped)
Directions
- Pre-heat the oven at 180°.
- Prep the squash: cut it in half, scoop the seed out with a spoon. Salt and pepper and bake it in the oven for 40 minutes cut side up.
- While the squash is in the oven, add olive oil to a large pot and place over medium high heat.
- Add in the onion, garlic and celery. Sauté for 3-4 minutes until translucent.
- Add in the mushrooms and peppers. Stir until golden.
- Add in the turkey, paprika, cumin thyme, garlic powder and salt. Cook 5 minutes, until brown.
- Add in the cereals. Cook for 2 minutes.
- Fill the squash with the turkey mix.
- Cook for 10 minutes and serve with chopped cilantro.