Farmer's Markets on Saturday and Wednesday make me happy, and today I'm featuring bounty so that I can restock tomorrow. I've learned to not go to a Farmer's Market with a grocery list, rather go to find something unique. These little round summer squash fit the bill! I adapted a recipe from Clean Eating Magazine for tonight's fare.
Turkey & Lentils Squash Basket
2 small round Summer Squash
Remove stem and cook in simmering water to cover for 10 minutes.
Remove from heat. Cut a slice from the top to make an easy to fill basket. Scrape out and reserve flesh. (I used a small scoop.)
1/4 cup Lentils
Cook in simmering water for 15 minutes.
6 oz. Turkey Breast Tenderloin, raw
Chop in food processor.
2 Spring Onions, sliced
In small skillet sprayed with Pam, brown turkey and onion.
Add diced squash flesh.
2 Red Tomatoes, cored and diced
2 Sprigs Fresh Oregano
2 Tbsp. Fresh Basil
Add to skillet and heat.
Drained Cooked Lentils
2 Tbsp. Gorgonzola Cheese, crumbled
1 Tbsp. Pepita seeds, crushed
Fill squash boats with turkey-lentil mixture. Place remainder of mixture around squash boats in a baking dish. Bake at 475 degrees 10 minutes.
Our meal was served with fresh green beans.