Okay, we have all seen this before… stuffed summer squash but this is my,
“what’s on hand” version. My kitchen has a wonderful scent wafting around in the breeze (it’s hot and I have the fan on high).
I was excited to start these babies, heirloom benning’s green tint squash. This is only my third year growing and I don’t like the ordinary. These grow so quickly they are getting away from me. Dan picked these two this weekend and I plan on heading out to check for more when I’m done typing and the sun takes a break. So this dish is born of what I grew in the garden. It’s pure love stuffed in a squash and baked!
- 2 squash, scooped out (dice up the scooped out part)
- Kernels from 2 ears of corn
- 1 sweet potato, chopped (neighbor’s)
- 1 large red onion, chopped (okay, maybe not all from my garden…this is from Martin’s…but I am growing onions)
- 1 green pepper, chopped
- 1/4 cup garlic bulbs, chopped
- 1 cup of cooked, organic sweet brown rice (try quinoa, spelt or kamut)
- 1 lb ground turkey
- 2 jars (approx. 3 1/2 cups tomato sauce…mine is roasted tomato sauce from last year)
- oregano, salt and pepper, to taste
saute ground turkey with a tablespoon of olive oil, onions, seasoning, and garlic. Just as the meat is browning turn the heat to med-low and add the sweet potato, corn, rice and tomato sauce. simmer for about 15 minutes.
okay… my oven is preheating now so wing the rest! I have the oven at 400 degrees and will cook, covered for 45 minutes but will check at 30 minutes. the squash should not be so overcook that it falls apart.
I have about 3 cups of leftovers. If you do, don’t panic. Freeze it for later.