Tuesday, August 12, 2014

Turkey & Lentils Squash Basket

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
(Serves 2-3)

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.
Stir in
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.

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