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Healthy Protein-Stuffed Patty Pan Squash with Turkey and Quinoa

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A nourishing and protein-packed stuffed patty pan squash recipe combining lean turkey, fluffy quinoa, and fresh herbs, perfect for easy weight loss meals.

Ingredients

Scale
  • 4 medium patty pan squash, washed and halved
  • 1 pound lean ground turkey
  • 1 cup quinoa, rinsed
  • 1 small yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (smoked if possible)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup low-sodium chicken broth
  • Optional: 1/3 cup crumbled feta cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper.
  2. Cut each patty pan squash in half horizontally. Scoop out the center flesh carefully to create a cavity, leaving enough flesh around the edges. Set aside the scooped flesh.
  3. In a medium saucepan, combine rinsed quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
  4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, cooking for 3-4 minutes until softened and fragrant.
  5. Add ground turkey to the skillet. Break it up and cook until browned and cooked through, about 7-8 minutes. Season with salt, pepper, cumin, and paprika. Stir in the reserved chopped squash flesh and cook for another 3 minutes.
  6. In a large mixing bowl, combine cooked quinoa, turkey mixture, and chopped parsley. Adjust seasoning if needed. Fold in feta cheese if using.
  7. Place hollowed squash halves in the baking dish. Spoon the filling evenly into each cavity, pressing gently to pack it in.
  8. Drizzle the remaining 1 tablespoon olive oil over the stuffed squash. Bake uncovered for 25-30 minutes until squash is tender and tops are slightly golden.
  9. Let the squash rest for a few minutes before serving.

Notes

Patty pan squash can be watery; pat dry after scooping to avoid soggy filling. Avoid overbaking to prevent mushy shells. Rinse quinoa well to remove bitterness. Brown turkey properly for better flavor. Season gradually during cooking.

Nutrition

Keywords: patty pan squash, stuffed squash, ground turkey, quinoa, healthy recipe, weight loss meals, protein-packed, easy dinner

Find it online: https://merrymorsel.com/healthy-protein-stuffed-patty-pan-squash-with-turkey-and-quinoa-recipe-for-easy-weight-loss-meals/