I am trying desperately to avoid falling into the trap of mac 'n cheese for dinner every night this Fall while I am single-mothering it (although I humbly admit this happens about once a week). So, when I see a recipe that has "stuffed" in the title I usually file it away for a rainy Sunday, when I have time to make a leisurely meal. But, something captivated me about this recipe so I read on and realized this was going to be a quickie. I made this meal during Anna's afternoon nap. When she woke up I popped these beauties in the oven and dinner was on the table 20 minutes later.
|A little bit of chopping|
|A little bit of boiling...followed by an ice bath.|
|A little bit of sauteing|
|A little bit of stuffing... and then into the oven with it.|
See? Simple! I hope you enjoy this as much as I did. Now, go make it before all the fresh, local stuff is gone!
Summer Squash Stuffed with Ground Chicken, Tomatoes & Onion
Adapted from My Recipes
- 2 large yellow summer squash
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 1 pound ground chicken
- 1 pint chopped cherry or grape tomatoes, quartered
- 1/2 cup chicken broth
- 1 tsp dried thyme
- Salt and pepper
- 1/3 cup panko
- 1/4 cup grated Parmesan
- Preheat oven to 425°F. Spray a large oven-proof baking dish lightly with cooking spray and set aside.
- Fill a large bowl with ice water. Bring a large pot of water to a boil. Cut squash in half lengthwise and place in boiling water. Cook in boiling water until slightly softened, about 7-8 minutes. Transfer squash to ice water bath for 3 minutes, then remove.
- Scrape out seeds and stringy pulp from each squash half, leaving a large cavity for stuffing. Pat dry with paper towels. Arrange snugly in prepared baking dish.
- Warm 1 tbsp oil in a large skillet over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken and cook, stirring to break up until crumbly, about 3 minutes. Stir in tomatoes, broth and thyme. Increase heat to high and cook until turkey is cooked through and some of the liquid has evaporated, about 7 minutes. Season with salt and pepper to taste.
- Place equal amounts of filling in each squash half and pile high in center. Sprinkle panko and then parmesan evenly over the top and drizzle with remaining olive oil; if making ahead of time, assemble everything except the olive oil and drizzle this on just before baking. Bake about 20 minutes or until golden brown on top.
- Eat it!