Thai turkey stuffed squash with fresh sambal
This stuffed squash with Thai turkey makes a beautiful and unique main dish. The turkey is rich and aromatic baked inside the velvety sweet acorn squash. Garnished with a fresh and piquant sambal gives this dish a refreshing crunch which rounds out the dish nicely.
2 acorn squash (650g ea.)
2 tbsp canola oil, divided
¼ tsp salt
½ red onion, diced
150g white mushrooms, roughly chopped
454g ground turkey
2 cups (packed) Swiss chard, roughly chopped
4 tbsp madras curry paste
1 can (400ml) coconut milk
½ tsp black pepper
1 Roma tomato, diced
¼ cup diced red onion
¼ cup chopped fresh cilantro
1 tbsp red wine vinegar
½ tsp salt divided
½ cup yogurt
- Preheat the oven to 375F
- 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 35min.
- 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.
- 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 12min.
- 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
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