Saturday, June 29, 2013

Clara’s Happy Meal

I snapped a picture of tonight’s meal, because it was so delicious and left my tummy so happy (and yes, I’m aware that sentence makes me sound about six). This was the simple meal from tonight:

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Paleo stuffed baked squash. Two of these per person was just right for all but our 20 year old male – he added a salad. I asked Clara, “So, what cookbook was this one out of?” and she said, “Oh, I just winged it”. Heh.

I will therefore have Clara guest-blog her recipe. Try it and make your tummy happy too :-).

Clara’s Happy Meal

Serves 4

Take 4 acorn squashes, halve, and scoop out the seeds. Cut a small slice off the rounded side of each half to stabilize the halves so they sit upright. Rub each side with about 1/2 Tbsp butter, and sprinkle with salt and black pepper. Bake on a cookie sheet (I also used parchment paper) with open sides up at 400 degrees for about 1 hour.

While the squash is cooking, prepare filling. In a medium skillet, brown 1 pound of ground turkey at medium heat. Here, you can season the meat with a seasoning blend (I used Grill Mates Roasted Garlic & Herb), or just leave it as is. Transfer meat to a medium-sized glass bowl. Next, finely dice 1 medium zucchini, 2 medium carrots, a couple cloves of garlic, and about 1/2 cup mushrooms. Put the pan back on the stove, and add a drizzle of extra virgin olive oil. Once the oil is pretty hot, add in the zucchini, carrots, and garlic. Cook for about 5 minutes, then add mushrooms. Once the veggies are cooked, season with some salt and pepper, then add to the bowl with the meat. Place about 1/4 cup pecan halves in a small skillet over medium heat for a few minutes, until pecans are fragrant and toasted. Finely chop pecans, and add them to the meat-vegetable mixture. Stir it all together, and add a scant 1/4 cup of Parmigiano-Regianno (or plain Parmesan) to the mixture. Stir until cheese is melted.

Once the squash is fork tender, remove from the oven and distribute filling evenly between cooked halves. Grate a little more Parmigiano-Regianno on top, then stick under the broiler for a minute, until the cheese bubbles and starts to brown. Remove from oven, put 2 squash halves on each plate, and serve immediately.

 

~~Mama’s note: Clara noted that it was a good deal trickier to type this up than to cook it! Thanks, Clara, for both the meal and for blogging the recipe.