Spinach & Ground Turkey Stuffed Buttercup Squash Recipe
The Fall season means pumpkins and squash! Here is a recipe for a spinach and ground turkey stuffed buttercup squash that is out of this world while being super healthy for you! You could also make this vegetarian by not adding the ground turkey.
The flavor of the buttercup squash’s flesh is sweet and nutty, with a creamy consistency more in line with that of a baked sweet potato than a pumpkin, which tends to be more fibrous and watery by comparison. This type of squash is a powerhouse of nutrients. A 0.5 cup (100 gram) serving contains fewer than 50 calories and little if any fat, but it is loaded with vitamins A, B, and C, as well as calcium, magnesium, phosphorus, and potassium. It also provides protein and fiber.
Makes 4 servings
2 buttercup squash, 1 to 1 1/4 pounds each
2 tablespoons unsalted butter, cut into 4 pieces
1/2 pound ground turkey meat
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
1/4 cup chopped baby bella mushrooms
1/4 cup grated Parmesan cheese
1/2 cup white wine
1 (10-ounce) package frozen spinach, completely thawed, drained and chopped
1/2 cup toasted pine nuts
1 1/2 teaspoons dried oregano
2 tablespoons Italian Style Breadcrumbs
2 tablespoons of pure maple syrup
Generous pinch kosher salt
Freshly ground black pepper
Preheat the oven to 400 degrees F.
Cut each squash in half and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan spayed with olive oil. Fill the bottom of the pan with water. Set aside.
In a large saute pan over medium heat, brown the ground turkey until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, mushrooms, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
Return the turkey meat to the pan along with the spinach, pine nuts, oregano, breadcrumbs, parmesan cheese and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash and bake for 1 hour or until the squash is tender. Drizzle a bit of maple syrup over squash and serve immediately.