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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 6 |
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I love the autumnal art look of the fall bounty of squash I see, I bought a turban style squash, used most of it to make a pie and then used the last 1 of meat in to use as a baking dish and serving container for the stuffing! Ingredients:
4 lbs squash |
1/2 cup brown rice |
1/2 cup white rice |
2 zucchini |
3 carrots |
1 medium onion |
4 garlic cloves |
3 cups vegetable broth |
1 cup water |
1/4 cup fresh parsley |
1/2 lb ground turkey |
4 ounces mushrooms |
1 teaspoon olive oil |
1/2 teaspoon pepper |
1 roma tomato |
1 teaspoon ground sage |
1 cup grated parmesan cheese |
Directions:
1. Preheat oven to 400 degrees, cut top off of squash and remove pulp and seeds, place upside down on cookie sheet and fill pan 1/2 way up with water, cover with foil and bake 45 minutes, remove and make sure it is fork tender, if not continue cooking in 10 minute intervals, leave on pan to cool. While it is baking, in rice cooker cook rice with 2 cups vegetable broth, diced zucchini, 1 diced carrot, chopped parsley, and about 1/2 cup water. When rice is done cooking, stir it well and add the raw tomato, pepper and 1/2 of the onion diced. In a Large skillet add olive oil and brown 1/2 of the diced onion, when brown add the ground turkey, sage, garlic and mushrooms - continue cooking until meat is done - add the rice mixture to the meat mixture and stir well, use the remaining vegetable broth to deglaze pan and get moisture level up for oven baking. Remove about 3/4 of the squash meat and puree for pie or freeze for later use. Fill squash with the rice/meat mixture about 1/2 full then add 1/2 the cheese, then layer remaining rice mixture on top and top it all with the remaining 1/2 cup of cheese. Bake at 350 degrees for about 20 minutes just to get the cheese melted and the flavors melded. Makes a great presentation to the table with the squash full of the meal!
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