Chipotle Turkey and Wild Rice Stuffed Coquina Squash
Serves: 4
  • Coquina or Butternut Squash- 2 small
  • Olive oil- 1 tbsp.
  • Onion, chopped- 1 medium (I used 2 small as you can see on the picture)
  • Garlic, chopped- 2 cloves
  • Cilantro, chopped- 10-12 sprigs
  • Red bell pepper, diced- 1 large
  • Ground Turkey (I used turkey thighs)- 1lbs/500gr
  • Tomato paste- 1 tbsp.
  • Chipotle paste- 1 tbsp.
  • Wild rice, cooked- 1 cup
  • Feta cheese, crumbled- 2 tbsp.
  • Salt and pepper
  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Divide the mixture among 4 squash halves, sprinkle with feta cheese.
  7. Bake in the oven for 20 minutes at 350F/180C. Sprinkle with additional feta and chopped cilantro.
Recipe by Vikalinka at