Baked Meat Stuffed Squash Pots

These baked meat stuffed squash make an impressive presentation for entertaining or just when you need to dress up the dinner table. This simple and easy recipe is Moroccan inspired using exotic spices, such as smoked cumin and ginger. Today, I've used ground turkey as a much healthier substitute for ground beef.

Aren't these pretty on a dinner table? Especially, when you have guests. Stuffed vegetables were my mom's favorite thing. She loved to stuff veggies with other veggies or meat and sometimes fish and seafood like prawns and mussels. She would make this with bell peppers, tomatoes, even onions. Yes, you can stuff onions too!

It looks pretty and makes an impressive presentation at a party table. Don't you think? My mother-in-law's parents were Polish, and she would make squash stuffed with fragrant rice. Absolutely delicious!

Table of Content

• Choosing the squash
• Ingredients and substitutes
• Step by step instructions (pin)
• You may also like
• Printable Recipe

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My Aadi loves to help stuff these for me. He is not particularly fond of zucchini or squash, so he always says: "Mama let's share, I eat the inside and you eat the outside". Thinks I don't know what he's up to. Rhea really enjoys her veggies. So, there are no issues with her.

Recently, I have been trying to get the kids to realize the importance of eating vegetables. Just some simple basics that they can understand. They are super low in calories - yes, one cup zucchini or squash is only about 19 calories. They have a good amount of potassium, which helps control blood pressure. High in antioxidants, and vitamin C. Well, someday I will succeed in making them eat all veggies.

Choosing the squash

Try to find squash (eight balls) that are medium to small for stuffing. The large ones, though they can be stuffed with more, are also quite fibrous with more seeds and a woody texture. If you accidentally happen to have a large one, don't throw it away. They make great additions to loaves and muffins etc. But, for these meat stuffed zucchini pots, the small to medium ones are perfect.

Ingredients and substitutes

• Squash - These are also called eight balls or globe squash (so I'm told). But ,you can use the Pattypan or even the Magda. The Magda is long at the bottom and narrows at the top, which makes a nice presentation too. Ideally, almost any squash would work for this recipe as long as you can scoop out the flesh and stuff it.
• Meat - I am using ground turkey, which is always a great substitute for red meat. It's not just low in fat or calories. In addition, I love that it can be used just like beef or lamb without the fear of overcooking or drying out like chicken. Also, you can, of course, also use beef, lamb or chicken thighs.
• Spices - Cumin, coriander, and ground ginger are used in Moroccan and Indian dishes. They are available in most supermarkets these days.
• Ground ginger - In Morocco, they use ground not fresh ginger. But, if you can't find ground, go ahead and add a tsp of grated fresh ginger, I won't tell anyone.
• Fresh Herbs - Parsley is a great addition to this dish. And yet, you can use what is fresh on hand if you can't find parsley.

Step by step instructions (pin)

Prepare

• Preheat the oven at 190 C / 380 F.
• Clean and wash the squash.
• First, cut a tiny slice off the bottom make sure each one stands on its own.
• Then, cut the top caps carefully such that they make lids.
• Use a melon corer or teaspoon to remove the inside seeds carefully.
• Place the squash pots in a baking tray.

Make the stuffing/filing

• Saute onions in cooking oil until translucent.
• Add the ginger - saute another minute.
• Then, add the tomatoes and spices - cook for 2 minutes more.
• Add ground meat and break the meat apart.
• Cook on high so you dry out the juice.
• Season with salt and pepper.
• Lastly, add lemon juice and parmesan.
• Saute for two more minutes.
• Check if the meat is done - taste and adjust seasoning.
• Add fresh herbs and combine well.

Stuff the pots and bake

• Fill each squash with the meat using a small spoon.
• Do not press too hard or when you cut the meat will look press like a cake.
• Top each squash with a little bit of grated cheddar cheese.
• Place the lids on lightly.
• Add ¼ cup water to the baking pan outside the pots. This will help steam the pots.
• Place in a preheated oven. Bake uncovered for about 30 to 40 minutes.

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Printable Recipe