Friday, August 24, 2012

Squash Tacos

Holy moley we've created something magical.  The best of the Mexican food and vegetable worlds combined together.  These little gems are incredible!  So much so that I think I like them even better than traditional tacos.  The squash "shell" is both buttery and hearty.  Fill it with a spicy, smoky, and vegetable rich ground turkey filling and you have the golden ticket.  These are going to be made over and over and over and over again. 

No more explanation needed.  GO MAKE THEM!









Squash Tacos:
Closely adapted from Martha's recipe.
  • 4  yellow squash
  • a little salt and pepper
  • 1 red pepper, diced
  • 2 scallions--thinly slice the white part
  • 3 cloves of garlic, minced
  • 1 small can of tomato paste
  • 1-2 tablespoons of chili powder
  • 1-2 tablespoons of cumin
  • 1ish teaspoons of spicy smoked paprika
  • a dash of cayenne
  • 1 pound (or so) of lean ground turkey
  • 2 cups of frozen corn
  • 1/2 cup of grated pepper jack cheese (plus more to sprinkle on top)
  • chopped fresh cilantro for garnish
  1. Cut the squash in half lengthwise.  Slice a little sliver off the bottom rounded part so the squash sit flat on the surface.
  2. Scoop out the insides of the squash, leaving just enough border so that the skin doesn't break.  Put the innards in a bowl for the time being.
  3. Cover a cookie sheet with nonstick tinfoil.  Place the squash with the skin side down (the hollowed part up so you can fill it) and sprinkle with salt and pepper.  Set aside until ready to be filled.
  4. Preheat your oven to 400 degrees.
  5. In a large skillet, heat a glug or two of olive oil.  
  6. Add the reserved squash innards, the diced red pepper, the scallion whites, and the garlic.  Cook until soft.
  7. Add the tomato paste and combine.
  8. Add the turkey and the spices.
  9. Cook the turkey until done.  Add the pepper jack cheese and stir.  
  10. Taste and adjust spices.
  11. Scoop the filling into the squash taco "shells".
  12. Cover with foil and bake until the squash is tender, about 25-30 minutes.  Remove the foil and cook until the squash begins to brown.
  13. Garnish with fresh cilantro and pepper jack cheese.
  14. ENJOY!


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