Squashes are members of the gourd family and are native to the Americas. A variety of different types are available throughout the year, but it is the larger summer squashes that are most suitable for stuffing, such as the acorn squash, or kabocha, which has a dark green skin and yellow flesh, the pale-skinned scalloped squash, or the common vegetable marrow - available from late spring to early autumn. This recipe uses a turkey mince, which can be found in many of the larger supermarkets and butchers - or you can mince your own. It makes an excellent low-fat stuffing and has more flavour than chicken. Serve with rice or potatoes and a green salad.
Preparation time : 20 minutes,
Cooking time : 1 1/2 hours,
Oven : Preheat to 180°C (350°F, gas mark 4),
Calories per serving: 215
1 x 2 lb (900 g) squash
1 medium onion
1 tablespoon fresh mint
12 oz (350 g) minced turkey
3 oz (75 g) wholemeal breadcrumbs
Salt and freshly ground black pepper
1. Wash and trim the stem of the squash, then cut a slice off the top of the squash and scoop out the seeds with a teaspoon and discard. Put to one side.
2. To prepare the stuffing, plunge the tomatoes into a bowl of boiling water for 30 seconds, and then a bowl of cold water for about 1 minute, until the skins are cool enough to peel off with your fingers.
3. De-seed and chop the tomatoes. Peel and finely chop the onion, and chop the mint. Then mix the minced turkey, breadcrumbs, onion, tomatoes, mint and seasoning in a bowl. Push as much of the mixture into the squash as possible.
4. Put the squash into a small roasting tin and bake in the Oven for 1 1/2 hours.
5. When the squash is cooked, place it on a heated serving dish, carefully slice it and serve immediately.
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