Chipotle Turkey and Wild Rice Stuffed Squash
Squash stuffed with chipotle flavoured ground turkey and wild rice make this dinner a low calorie winner without sacrificing flavour!
Servings: 4
Equipment
- This is an affiliate link.Saucepan
- This is an affiliate link.Roasting pan
Ingredients
- 2 butternut squash small
- 1 tbsp This is an affiliate link.olive oil
- 1 onion medium
- 2 cloves garlic minced
- 10-12 sprigs cilantro chopped
- 1 red bell pepper large and diced
- 1 lbs ground turkey I used turkey thighs
- 1 tbsp tomato paste
- 1 tbsp This is an affiliate link.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 1/2 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: 519kcal | Carbohydrates: 80g | Protein: 39g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 275mg | Potassium: 1998mg | Fiber: 11g | Sugar: 13g | Vitamin A: 41294IU | Vitamin C: 122mg | Calcium: 246mg | Iron: 5mg