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Home » Recipes » Slim and Healthy

November 12, 2013

Ground Turkey and Wild Rice Stuffed Squash

Published November 12, 2013 | Julia Frey (Vikalinka)

Jump to Recipe

My stuffed squash is light and healthy without any sacrifice to the flavour. Chipotle flavoured ground turkey and wild rice make this dinner a low calorie winner!

If you love this recipe, take a look at my Harissa Beef Stuffed Eggplant.

multiple stuffed squashes with turkey and wild riceWe often hear about beauty and abundance of the summer fruits and vegetables but I think that autumn and winter are unfairly overlooked. Just look at the colours and vibrancy on this plate!

Winter vegetables are amazing and squash is my all time favourite mainly because there are so many ways to cook it. Stuffing squash with different things is always a fun dinner option. 

What can you stuff squash with?

I’ve used a similar recipe in the past with eggplant and my family always loved it but when I swapped an eggplant for a squash, beef for turkey, added wild rice, chipotle peppers and feta cheese I realised that I ended up with a completely different animal.

After tasting it Brad proclaimed, “if you must stuff anything, please let it be SQUASH” and I agreed stuffed squash for the win.

Our children approached it with suspicion while preparing numerous excuses of why they are not hungry but after the second bite were gobbling it up like it was their favourite pizza. Happy mummy indeed!

This stuffed squash is literally bursting with bold flavours of chipotle, cilantro, red peppers and squash. The nutritional benefits of all the listed above plus lean turkey meat and wild rice is a HUGE bonus.

Stuffed squashes in metal pan

Stuffed Squash Recipe Ingredients

  • winter squash of any variety
  • ground turkey or lean ground beef
  • tomato + chipotle paste 
  • vegetables of your choice for extra flavour
  • wild rice
  • feta cheese or cheese of your choice                                            

Process shot of stuffed squash ingrediantsHow to make it

  •  Cook wild rice in a saucepan in proportion ½ cup of wild rice to 3 cups of salted water for 40-45 minutes until the grains have popped.  Drain and set aside. Preheat your oven to 400F/200C
  • Cut your un-peeled squash in half lengthwise and scoop out the seeds. Place the squash on a baking sheet or a roasting pan cut side down and roast for 40 minutes until squash is tender.
  • When the squash is cool enough to handle scoop out the flesh but leave a 1″ border to make a cup that will hold our filling.
  • Now, let’s prepare our turkey and wild rice filling. It’s very important to build flavour into it so it doesn’t taste bland. In 1 tbsp. of olive oil cook your chopped onions, cilantro (leaves and stalks), garlic and diced bell pepper over medium heat for 10 minutes.

Process shot of stuffed squash vegtables in bowl

  •  Add turkey and continue cooking until the meat in no longer pink, then add  tomato paste and chipotle peppers, combine everything.
  • Now add wild rice and mashed squash, salt and pepper, taste and adjust the seasoning if needed.
  • Divide the mixture among 4 squash halves, sprinkle with feta cheese.  Bake in the oven for 20 minutes at 350F/180C. Sprinkle with additional feta and chopped cilantro.

Stuffing ingrediants in bowl

More favourite winter squash recipes:

  • Orzo Pasta with Roasted Butternut Squash
  • Creamy Butternut Squash Gnocchi
  • Squash Risotto with Sage and Goat Cheese
  • Roasted Squash and Sweet Potato Soup

Post updated on 08/02/2020

multiple stuffed squashes with turkey and wild rice

Chipotle Turkey and Wild Rice Stuffed Squash

Julia Frey of Vikalinka
My stuffed squash is light and healthy without any sacrifice to the flavour. Chipotle flavoured ground turkey and wild rice make this dinner a low calorie winner!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 2 hrs
Course Main Course
Cuisine American
Servings 4
Calories 519 kcal

Ingredients
  

  • 2 Butternut Squash, small
  • 1 tbsp Olive oil
  • 1 Onion, medium
  • 2 cloves Garlic minced
  • 10-12 sprigs Cilantro chopped
  • 1 Red bell pepper, large diced
  • 1 lbs Ground Turkey I used turkey thighs
  • 1 tbsp Tomato paste
  • 1 tbsp Chipotle paste
  • 50g/1 cup Wild rice cooked
  • 2 tbsp Feta cheese crumbled
  • Salt and pepper to taste

Instructions
 

  • Cook wild rice in a saucepan in proportion ½ cup of wild rice to 3 cups of salted water for 40-45 minutes until the grains have popped. Drain and set aside. Preheat your oven to 400F/200C
  • Cut your unpeeled squash in half lengthwise and scoop out the seeds. Place the squash on a baking sheet or a roasting pan cut side down and roast for 40 minutes until squash is tender.
  • When the squash is cool enough to handle scoop out the flesh but leave a 1" border to make a cup that will hold our filling.
  • Meanwhile make the filling. In 1 tbsp. of olive oil cook the chopped onions, cilantro (leaves and stalks), garlic and diced bell pepper over medium heat for 10 minutes.
  • Add turkey and continue cooking until the meat in no longer pink, then add tomato paste and chipotle peppers or paste, then combine everything. Now add wild rice and mashed squash, salt and pepper, taste and adjust the seasoning if needed.
  • Divide the mixture among 4 squash halves, sprinkle with feta cheese. Bake in the oven for 20 minutes at 350F/180C. Sprinkle with additional feta and chopped cilantro.

Nutrition

Calories: 519kcalCarbohydrates: 80gProtein: 39gFat: 9gSaturated Fat: 2gCholesterol: 70mgSodium: 275mgPotassium: 1998mgFiber: 11gSugar: 13gVitamin A: 41294IUVitamin C: 122mgCalcium: 246mgIron: 5mg
Keyword stuffed squash
Tried this recipe?Let us know how it was!

More Slim and Healthy

  • Creamy Butternut Squash Gnocchi
  • Garlic Butter Sautéed Cauliflower with Breadcrumbs
  • Flourless Oatmeal Muffins
  • Homemade Russian Sauerkraut
5645 shares

About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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Reader Interactions

Comments

  1. Roz says

    at

    5 stars
    Soooo tasty! The rice, veg and mince mixture – can it be frozen?

    Reply
    • Julia Frey (Vikalinka) says

      at

      So glad you enjoyed it, Roz. Yes, it can definitely be frozen!

      Reply
  2. Julia says

    at

    5 stars
    What a wonderful colorful dish! Perfect for the Holidays! I’ve been thinking of stuffing squash too, but not sure if I will actually get to it for this Thanksgiving. 🙂

    Reply
    • vikalinka says

      at

      Yes, I love the colours! 🙂

      Reply

Trackbacks

  1. Wild Rice Stuffed Coquina Squash | Recipe Hub says:
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    […] For full recipe visit source site here. […]

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Julia from Vikalinka

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

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