Squash Stuffed With Turkey Chilli

Name: Squash Stuffed With Turkey Chilli
Ingredients: 4 small kabocha or acorn squash; 2 tbsp vegetable oil; 10 oz turkey breast, cut into bite-size cubes; 2 None garlic cloves, peeled and chopped; 1 None red bell pepper, deseeded and chopped; 5 None spring onions, trimmed and chopped; 2 tbsp tomato paste; 1/2 tsp paprika; 14 oz can kidney beans, drained; 2/3 cup vegetable stock; 1 tbsp fresh chopped thyme leaves, plus sprigs to garnish

11 ingredients

3 steps

Ingredients

4 small kabocha or acorn squash
2 tbsp vegetable oil
10 oz turkey breast, cut into bite-size cubes
2 None garlic cloves, peeled and chopped
1 None red bell pepper, deseeded and chopped
5 None spring onions, trimmed and chopped
2 tbsp tomato paste
1/2 tsp paprika
14 oz can kidney beans, drained
2/3 cup vegetable stock
1 tbsp fresh chopped thyme leaves, plus sprigs to garnish

Directions

1

Cut the top off each squash (stalk end). Scoop out the seeds with a spoon and discard. Place in a shallow roasting dish. Preheat the oven to 350°F.
2

Heat the oil in a frying pan and saute the cubed turkey over medium heat until browned all over. Remove and set aside. Add the garlic, pepper and spring onions to the pan and saute for 3 mins. Stir in the tomato paste and paprika and cook for 1-2 mins then add the kidney beans and stock and bring to a boil.
3

Return the turkey to the pan and add the chopped thyme. Simmer for 5 mins. Season with salt and freshly ground black pepper. Spoon the mixture into the squashes, place the lids on top and bake for 30 mins. Serve garnished with thyme sprigs.