Stuffed Turban Squash
Stuffed Turban Squash
These next two recipes are now regularly made in the homes of my omnivore friends. People ask me to "make Stuffed Turban Squash or Corn Bean Pie the next time we come over or for my birthday!" Another man, who eats mostly fish fry and ice cream, asks when I am going to make the stuffed green squash again!
Total Time
30 min
Servings
4 - 6 servings
Ingredients
- 1 9” wide turban squash (or two 7 “ wide)
- I pkg. Pumfu ( a solid block of moist pumpkin seed sold by that name) tofu or beef substitute
- 1 red onion, peeled and chopped
- 1 green pepper, seeded and chopped
- 1/2 pound meat substitute or Pumfu or tofu
- 1 chili pepper ( optional)
- 1-2 t chili powder
- 1 bay leaf
- 1-2 t oregano
- 1/2 t chipotle powder or smoked paprika
- Rosemary Celtic Salt to salt squash cavity well
- 1 box frozen corn
- 1 c raisins or chopped prunes
- 1/2 c halved pimento- stuffed olives
Instructions
Preheat oven to 375 degrees.
- Cut the lid from the squash, clean cavity with an ice cream scoop, and salt it well.
- the Sautée until dry: onion and green pepper
- Add: meat substitute and continue to fry for two minutes Add the rest of the ingredients.
- Simmer ten minutes. Adjust spices.
- Fill squash cavity. If there is extra, save and serve warm in a bowl at the table!
- Place squash in the iron skillet. You may roast other vegetables in the same skillet if there is room. I roast unpeeled beets at the same time.
- Put the lid onto the squash and bake it 1 1/2 -1 3/4 hours at 350 degrees F. Serve with a crispy green salad or a slaw made with red cabbage, celery, apples, scallions and a vinaigrette dressing.