Crispy stuffed squash, a summer favorite!
by Angie Quantrell @AngieQuantrell
Ahh. The bounty of summer awaits my growling tummy!
Though I am posting this recipe today, I made this dish several weeks ago. Due to the odd weather this year and very early and hot spring temperatures, the produce schedule is very early or entirely off schedule!
I know. But we take what we get and have a fancy meal. I also acknowledge that I post this recipe in some form almost every year. It is that good.
This year, on July 1st (so early), I harvested a zucchini and a yellow squash plus wax and green beans. So delish!
Stuffing for the squash
1 pound ground turkey
washed and chopped green and wax beans
2 squash, washed, cut in half lengthwise, and scooped out
1 can of black beans, rinsed
1 can of diced tomatoes
1 carrot, diced
1 onion, diced
2-3 garlic cloves, minced
1-2 cups chicken broth
grated cheddar cheese
Prepped squash. I sometimes like to add olive oil, sea salt, and freshly ground pepper before I stuff them.
1. Saute onion, garlic, and carrot in olive oil. Add turkey meat to brown it.
2. After turkey is browned, add black beans, beans, tomatoes, and spices (to your taste). Add enough chicken broth to make a thick mixture. Let cook until bubbling and fragrant.
3. Stuff peppers with stuffing. I love them full and overflowing. You will probably have leftovers, which makes a tasty soup or casserole base. Sprinkle with grated cheese.
4. Place on parchment paper covered cookie sheet and bake for about 30 minutes at 400 degrees. Check often as you near the end of your cooking time to make sure squash ingredients are not overcooking. We like a crispy cheese topping, so we let them cook the full time.
5. Remove and enjoy!
Ready for the oven.
You can add almost anything to this dish. If I have quinoa, it goes in the mix. At times I’ve added broccoli, cauliflower, mushrooms – you name it, I’ve probably had it in my stuffed squash.
I just love summer gardens and their tasty treats, don’t you? What’s your favorite summer dish?