Wow. It’s been a little while, hasn’t it? Life over here has been BUSY busy, and we’ve all been enjoying our summer days. There’s a certain relaxed feel to the day when you truly have nothing to DO and nowhere to be. The little guy and I have been soaking up some sun, and lately, cruising around to some local farmers’ markets. (Since I kill everything I plant. It’s really sad.)
Last week, we picked up some summer squash and zucchini to turn into a delicious summer supper. This recipe doubled as a “2 for 1” meal because it made so much filling that I was able to repurpose it later in the week for a pasta dish! Husband and toddler approved, healthy but delicious, and on the table in 30- Now that’s MY kind of summer supper!
Stuffed Summer Squash Boats
4 zucchini or yellow summer squash, cut lengthwise
1 cup tri-colored bell peppers, diced fine
1 cup baby Bella mushrooms, diced
2 tbsp minced garlic
1 cup chopped frozen spinach
2 tbsp Dijon mustard
1 lb ground turkey
1/2 cup panko
1/2 cup grated manchego cheese
1 tbsp adobo seasoning
In a medium skillet, saute peppers and mushrooms for approximately 5 minutes until adding spinach. Saute an additional 3 minutes and add garlic along with Dijon mustard. Stir and saute over low for an additional 5 minutes or until vegetables are tender.
Meanwhile, in a large, high-sided skillet, sprinkle ground turkey with adobo seasoning, and brown the meat. Drain and mix with vegetable mixture.
Hollow out your centers of your zucchini or squash and spoon turkey mixture into the boats.
Combine the panko with grated manchego cheese and enough olive oil to make the texture of wet sand. Sprinkle atop squash boats and roast for 15 minutes at 400 degrees.
In a high-sided pan, melt 3 tbsp butter and mix in 3 tbsp flour, stirring and cooking down for 2-3 minutes until slightly golden brown. add in 1/2 cup milk and 2/3 cup grated cheese until a creamy sauce forms. (if it seems runny, add cheese…too thick, add milk.) Add in your left over turkey mixture and stir. Toss with pasta!