Delicious stuffed Delicatta Squash with ground chicken, white beans, red pepper and zucchini
Yield: 4 portions
Portion Size: ½ a squash
Delicatta Squash, halved & seeded 2 large
Navy beans, soaked & boiled until tender 1/5 cups
Ground Chicken, hand ground 1 lb
Red Pepper, roasted, peeled and chopped 2 large
Zucchini, chopped 1 large
Onion, peeled and chopped 1 large
Garlic, peeled and slivered 2 each
Olive oil 4 tbsp
Salt 3 tbsp
Here’s what to do:
Get your oven ready: preheat it to 375.
Gently rub the inside of the squash w/ 2 tbsp of olive oil and season with 1 tbsp of salt. Place in the oven, open side down, for 15 minutes until the squash is tender throughout. Remove the squash and let it cool down.
While the squash is roasting, heat your heaviest bottomed sauté pan over medium high heat until it is just barely smoking. Add 1 tbsp of olive oil, the ground chicken, and 1 tbsp of salt. Let it brown on one side for 2-3 minutes before turning it over.
Break up the chicken with a spatula before adding the onion, garlic, rest of the olive oil and ½ tbsp of salt. Saute for 3-4 minutes until the onions are tender and are lightly browned.
Add those yummy roasted red pepper, zucchini and navy beans to the sauté and continue to cook until the zucchini is tender.
Allow your mixture to cool down (taking deep fragrant breaths are allowed). When it is cool enough, stuff the squash with your mixture.