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.
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!
Meat Stuffed Squash Pots, Squash Recipes, Moroccan Stuffed Squash
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
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.
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.
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Meat Stuffed Squash Pots, Moroccan Stuffed Squash Pots
Baked Meat Stuffed Squash Pots Recipe - Moroccan Stuffed Squash
Print Pin RateDescription
Equipment /Tools
- Saute pan 5 quarts (Calphalon)
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
Conversions - Switch between Metric & US for other measurement options
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
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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Nicoletta @sugarlovespices
You are right, they are so pretty to serve for guests. I love any kind of squash or zucchini, and these are also cute. The spices, smoked cumin, ginger, coriander are just the perfect touch.
Veena Azmanov
Me too love squash be it zucchini or other – they do look pretty!
Debbye
These are adorable. I’ve never seen squash cooked this way. Thanks for sharing.
Veena Azmanov
These are pretty and delicious you must try Debbye
Kushi
I love stuffed zucchini. The combination of ingredients used here is so ;flavorful and delicious. I am totally in love with the presentation here!
Veena Azmanov
Me too Kushi. I love dishes that look presentaion.
Jenni LeBaron
These are gorgeous and healthy. I love tasty dishes like this because they are a feast for the eyes!
Veena Azmanov
Absolutely!! Thank you Jenni
Amanda Mason
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!
Veena Azmanov
Thank you Amanda! Me too love such dishes that look presentable. I often make these in spring, but fall sure works too
Marisa Franca
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.
Veena Azmanov
Thanks Marisa. Yeah the veggies work a treat in this recipe. The kids sure get fascinated.
Lynette
Yum! I”ve made stuffed green peppers but I’ve never thought to stuff squash. Looks delicious!
Veena Azmanov
These squash are super easy to make too Lynette. I do hope you try it soon.
Anne Murphy
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!
Veena Azmanov
I know what you mean. Those would work too. I love these when I can I can find them – they look real pretty
Savita
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!
Veena Azmanov
These make a pretty party presentation and definitely one that had meat and veggies in one.
Kiki Johnson
This is such a clever idea and you cannot beat 19 calories per cup! I will make this next time a have a craving for lasagna or chilli con carne!
Veena Azmanov
Thanks Kiki. Yes these are delicious and perfect when you want something more ligter than a lasagna.
Claire
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!
Veena Azmanov
Thank you claire. I think your kids will love it.
Patti @ Patty Cake's Pantry
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.
Veena Azmanov
Thanks Patti. Yeah he does eat veggies but has still not warmed up to the zucchini yet. I’m sure we will get there.