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.
8Squash -globes or balls
Filling / Stuffing
¼cup(0.25cup)Cilantro or parsleychopped
½teaspoonSalt(or to taste)
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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.
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.
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