Archives for posts with tag: squash

Spaghetti-style stuffed kabocha squash is an easy 4 ingredient dinner idea! This is a great make-ahead meal. Assemble the layers then refrigerate. About 30 minutes before dinner, simply pop then in the oven to reheat and they are good to go! The four ingredients are squash, ground meat, marinara and quark/greek yogurt. That’s it! This can also be made paleo by not adding the layer of quark/greek yogurt

1⃣Cut kabocha squash (or squash of choice) in half and scrape out the seeds. **Optional-place 1/2T grass-fed, organic butter (coconut oil, olive oil, your choice) in the “bowl” of the squash.** Place both halves cut side up in a baking dish with 1/2″ water in the bottom of the pan. Cover with foil and bake 425F until fork tender all the way through. (Cooking times will vary depending in size of squash. I had two small squash and it took about 30min.) Remove foil when they are almost done and continue to cook uncovered.
2⃣While the squash are cooking, brown 1lb ground meat (I used venison but beef, turkey, chicken, etc. would all work). You can add in diced onion, garlic, s&p if desired. When meat is completely cooked, pour in one jar of organic marinara (with no added sugar-read your ingredients!) and let simmer on low until squash are done in the oven.
3⃣When squash are done, remove from oven and scoop a dollop of quark or greek yogurt into the “bowl” then top with a scoop of the marinara/meat mixture. (Optional-top with shredded cheese such as Parmesan or mozzarella.) To make this paleo, simply omit the quark/greek yogurt and don’t add the cheese on top.

**For a make-ahead simply assemble the squash bowls, let then cool, then refrigerate in a covered container. About 30 min before dinner, pop them into a 350F oven and cook until heated through**


[Turkey Stuffed Butternut Squash]
I had a butternut squash to use up and had just bought some ground turkey. The combo seemed like it would work so I gave it a shot. Ugh. So good but all gone…boo 😪 I spiced it to be both sweet and savory with a kick! So yummy and so easy. It can also be a great make ahead meal, which I actually did. I prepared the butternut “boats” and put them in the refrigerator until just before dinner. Topped them with some Parmesan and baked them for about 15min to reheat and they came out so delicious!

Turkey Stuffed Butternut Squash Boats
1⃣Cut a butternut squash in half and place in dish cut side down. Add 1/2″ water to bottom of baking dish and place in 350F oven for 30min
2⃣Remove and flip squash over. With a knife, cut a checkerboard pattern in the squash (like you would do to a mango or avocado) all the way through but careful not to pierce the skin. Drizzle with olive oil and season with salt and pepper. Bake an additional 15 min then remove and let cool. While cooling prepare meat mixture.
3⃣Once cooled enough to touch. Scrape out the diced pieces of squash with a spoon, making sure you are being careful not to break the skin. Set cubed squash aside.

Turkey Filling
1⃣Sautée veggies
🔹2 Celery stalks, diced
🔹 1 Onion, diced
🔹1T Garlic
🔹1/4c olive oil
2⃣Remove veggies and set aside with squash. Add 1 to 2lbs of ground turkey to pan, season with
🔹Garlic powder
🔹Crushed red pepper
🔹Onion powder
🔹1 Chicken bullion cube
3⃣Once cooked add sautéed veggies, squash and 1 can diced tomatoes not drained (I used ones with diced jalapeños mixed in for extra heat)
4⃣Season mixture with
🔹1/8t ground allspice
🔹1/8t ground nutmeg
🔹1/4t ground cayenne red pepper
🔹1/4t chili powder
🔹1/4t cinnamon
🔹1/4t rosemary leaves
🔹1t cumin
5⃣Once mixture is heated through, scoop back into butternut skins, too with Parmesan and place under the broiler until cheese is melted and beginning to brown.

Butternut Boats
Diced and scraped out squash cubes
Sautéed veggies
Meat mixture
Stuffed boats