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Baked Meat stuffed Squash Pots Recipe – Moroccan Stuffed Squash

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Baked Meat Stuffed Squash Pots – Moroccan Recipe

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

Pinterest Optimized Image for these meat stuffed squash a Moroccan inspired recipe made with Eight ball squash variety

Meat Stuffed Squash Pots Recipe – Moroccan Squash Recipe

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 was Polish and she would make squash stuffed with fragrant rice. Absolutely delicious!

Image showing the cut squash in half stuffed with ground meat inside - These Moroccan squash recipe make very impressive appetizers

Meat Stuffed Squash Pots, Squash Recipes, Moroccan Stuffed Squash

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.
A collection of meat stuffed squash pots made with Moroccan spices

Meat Stuffed Squash Pots, Squash Recipes, Moroccan Stuffed Squash Recipe

Let’s Talk Ingredients and Substitutes (Save/Pin for later)

  • 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 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, use beef, lamb or chicken thighs too!
  • 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.
Progress Pictures - A collection of images for these meat stuffed squash post showing how to prepare the squash, make the stuffing and bake them

Bake Meat Stuffed Squash Recipe, Moroccan Stuffed Squash Recipe,

Recipe – Baked Meat Stuffed Squash Pots (Save/Pin)

Tools

Ingredients

  • Squash – 6 globes or eight balls
  • Ground turkey – 250 grams
  • Cheddar cheese – 1/4 cup
  • Parmesan – 2 tbsp

Filling/Stuffing

  • Onion – 1/2 cup chopped
  • Garlic – 1 tsp minced
  • Olive oil – 1 tbsp
  • Cumin powder – 1/4 tsp
  • Ginger powder – 1/4 tsp
  • Coriander  powder  – 1/2 tsp
  • Paprika powder – 1/4 tsp
  • Lemon juice – 1 tbsp
  • Tomato – 1/2 medium
  • Parsley – 1/4 cup chopped
  • Salt and pepper to taste

Method

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 1/4 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.

Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

Pinterest Optimized Image for these Moroccan Stuffed Squash aka Meat Stuffed Squash Pots which make impressive appetizers or sides.

Meat Stuffed Squash Pots, Moroccan Stuffed Squash Pots

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

Baked Meat Stuffed Squash Pots Recipe - Moroccan Stuffed Squash

Author: Veena Azmanov
These baked meat stuffed squash make an impressive presentation for entertaining or just when you need to dress the dinner table. This simple, easy and effortless recipe is Moroccan inspired using exotic spices such as smoked cumin and ginger. Today we've used ground turkey as a much healthier substitute for ground beef. 
5 from 12 votes
Print Pin Rate
Course: Entree
Cuisine: Middle Eastern
Adjust Servings Here: 4 servings
Calories: 48kcal
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins

Ingredients

  • 8 Squash -globes or balls
  • 250 grams Ground turkey
  • 1/4 cup Cheddar cheese
  • 2 tbsp Parmesan

Filling / Stuffing

  • 1/2 cup Onion chopped
  • 1 tsp Garlic minced
  • 1 tbsp Olive oil
  • 1/4 tsp Cumin powder
  • 1/4 tsp Ginger powder
  • 1/2 tsp Coriander  powder
  • 1/4 tsp Paprika powder
  • 1 tbsp Lemon Juice
  • 1 Tomato
  • 1/4 cup Cilantro or parsley chopped
  • Salt and pepper to taste
Metric - US customary

Instructions

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 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 1/4 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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Nutrition Information

Serving: 100grams | Calories: 48kcal | Carbohydrates: 3g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 11mg | Sodium: 3mg | Potassium: 0mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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About Veena Azmanov

Veena Azmanov is a professional Cake Artist and Food Enthusiast. The Founder, Editor, Creator and Recipe Developer on this blog. Follow her cake and food journey on this blog as she explores new and classic recipes with a twist.

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Comments

  3. Kushi

    April 2, 2018 at 4:15 am

    I love stuffed zucchini. The combination of ingredients used here is so ;flavorful and delicious. I am totally in love with the presentation here!

    Reply

  5. Amanda Mason

    April 2, 2018 at 12:48 am

    This recipe sounds delish! So unique…I’ve not seen anything like this before! These would be perfect for fall, although I plan to make them now in the spring!! Thanks for such a great recipe!

    Reply

  6. Marisa Franca

    April 1, 2018 at 9:50 pm

    I love all the flavors that are going on and I especially like using the vegetable itself as the serving dish. I think that kids like the change from the ordinary. We really enjoy our squash and this would make a great weeknight meal.

    Reply

  8. Anne Murphy

    March 31, 2018 at 12:32 am

    Those sound delicious! I’ve stuffed the long thin zucchini before, but rarely get the round ones (and didn’t think of stuffing them!) I’ll have to see if I can find them more easily in my new home!

    Reply

  9. Savita

    March 30, 2018 at 8:46 pm

    What a delicious take on baked zucchini and meat. I love serving stuffed zucchini for dinner all the time. It makes such healthy side or for me, even a complete meal. Yumm!

    Reply

  11. Claire

    March 28, 2018 at 11:58 am

    Such a great way to present a meal!
    My kids will love having their own little individual squash!
    And the flavours in the filling sound lush!

    Reply

  12. Patti @ Patty Cake's Pantry

    March 27, 2018 at 10:08 am

    I love stuffed zucchini, but this presentation is so much nicer. This will definitely impress any dinner guests. I think it’s funny how you son ‘shares” with you. Don’t worry. You will eventually win him over, and he will eat all of his vegetables just like his sister.

    Reply

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