This stuffed squash recipe really focuses on the savoury flavours of the meat, where as most squash recipe have more of a sweet flavour from added spices like cinnamon and or nutmeg. Stuffing the meat and vegetable mixture in to the squash and then baking it, really adds such beautiful aspect to the presentation of this meal. I personally prefer to cut the squash in half length wise as it does make it easier to scoop out the squash while eating the stuffing. Either keeping it whole or halving it, this dish makes it real fun for the entire family to enjoy together.
1 Buttercup squash, or squash of choice, halved
½ lb. boneless skinless chicken breasts cut into cubes
¾ lb. ground pork
½ cup full-fat coconut milk
½ cup carrots, diced
½ cup leek, thinly sliced
1 onion, diced
3 cloves garlic, minced
½ cup green zucchini, minced
2 tsp ground coriander
2 tbsp fresh basil, minced
2 tbsp fresh parsley, minced
2 tbsp ghee, coconut oil, or olive oil, your choice
Sea salt and freshly ground black pepper to taste
- Preheat your oven to 375 F.
- Cut off and remove the top of the squash and remove the seeds.
- Melt the cooking fat on a skillet placed over a medium heat and add the carrots, leek, onion, zucchini and garlic. Cook until soft about 4 minutes.
- Add the pork to the skillet and cook, stirring occasionally, until the meat is done about 5 minutes.
- Add the coconut milk, coriander, basil, parsley, and salt and pepper to taste, then remove from heat.
- Add the chicken cubes to the mix. Stir everything well, then spoon the mixture in the squash half.
- Place in the oven on a baking dish and cook for an hour and a half, or until the chicken is cooked.