Thai turkey stuffed squash with fresh sambal
Ingredients
- 2 acorn squash
- 2 tbsp canola oil divided
- ¼ tsp salt
- ½ red onion diced
- 5 oz white mushrooms roughly chopped
- 1 lb turkey
- 2 cups swiss chard packed, roughly chopped
- 4 tbsp madras curry paste
- 1 can coconut milk 400 mL
- ½ tsp black pepper
Sambal
- 1 roma tomato diced
- ¼ cup red onion diced
- ¼ cup fresh cilantro chopped
- 1 tbsp red wine vinegar
- ½ tsp salt divided
- ½ cup yogurt
Instructions
- Preheat the oven to 375℉.
- Cut the acorn squash in half lengthwise and scoop out the seeds and discard. Drizzle all four halves with 1 tbsp of the canola oil and season with salt. Place on a baking sheet, cut side down and cook for 35 min.
- Meanwhile, place a large skillet over medium heat and add the second tablespoon of canola oil followed by the red onion and mushrooms. Cook for about 5 min until the onions are soft and mushrooms have started to take on some colour.
- Add the ground turkey and use a wooden spoon to break it up into small pieces. Cook, stirring occasionally, until the turkey is cooked through, about 8-10min.
- Add the swiss chard and cook it until wilted, about 3min.
- Stir in the Madras curry paste followed by the coconut milk and bring to a simmer. Cook, uncovered for 8min or until all of the coconut milk has reduced and you have a thick consistency.
- Remove the squash from the oven and turn them over. Fill each squash equally with the Thai turkey filling and return to the oven for 12 min.
- Meanwhile, mix together the tomato, onion, cilantro, vinegar and half the salt in a small bowl, set aside.
- Mix the remaining salt with the yogurt in a separate bowl.
- When the squash is cooked, transfer to a serving plate and drizzle each with yogurt and top with fresh tomato sambal.
Nutrition
Calories: 640kcalCarbohydrates: 44gProtein: 33gFat: 41gSodium: 880mg
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