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!
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.