Saturday, February 13, 2010

So Maybe it's not Tex-Mex...

But it's good. The following recipe is for "Tex Mex Stuffed Squash". And I have to admit that I've never seen or had anything like this in the version of Tex Mex I grew up on. But. The flavors of this dish are really very good. The original recipe does call for ground beef (which is a very Tex-Mex thing, when combined with these flavors), but we use ground turkey, and I'd recommend it. I actually think the ground turkey works better in this dish than ground beef, and the ground turkey is a leaner meat option than beef. Oh, and this is the only meat dish Eisley has never turned down. She's not at all a fan of meat, so that's really saying something.

I won't bother telling you where this recipe comes from. By now, you can probably guess.

Tex Mex Stuffed Squash


Ingredients


Serves 4

* 4 yellow squashes (8 ounces each)
* Coarse salt and ground pepper
* 2 tablespoons olive oil
* 1 red bell pepper (ribs and seeds removed), cut into 1/4-inch dice
* 2 scallions, thinly sliced, white and green parts separated
* 1 garlic clove, minced
* 2 tablespoons tomato paste
* 1 teaspoon mild chili powder
* 1/2 pound ground turkey breast (or ground beef)
* 1 cup frozen corn kernels, thawed
* 1/4 cup plus 2 tablespoons grated Parmesan cheese

Directions

1. Heat oven to 400 degrees, with rack set in the top third. Halve each squash lengthwise; slice a sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch border, scoop out halves with a small spoon; roughly chop flesh, and reserve. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper, and set aside.

2. In a large skillet, heat oil over medium-high. Add reserved chopped squash, bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste and chili powder; cook, stirring, until fragrant, 1 minute. Add turkey; cook until no longer pink, breaking up meat with a spoon, 2 to 3 minutes. Remove from heat. Stir in corn and 1/4 cup Parmesan; season with salt and pepper.

3. Dividing evenly, spoon mixture into squash halves. Sprinkle with remaining 2 tablespoons Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens.

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