Stuffed Hyotan (long squash)
- READY IN -
- SERVINGS 4
- SERVING SIZE 1 item
Ingredients
- 2 lb Hyotan squash
- 1/2 cup,packed Ground turkey or chicken breast (4 oz)
- 2 Tbsp Onion, minced (about 1 oz)
- 2 Tbsp Pine nuts, toasted
- 1/4 tsp Salt
- 1/4 cup Bread crumbs, Italian style
- 2 each Egg whites, lightly beaten
- 1/4 cup Ricotta cheese
- 3 cloves Garlic, minced
- 1 can Tomatoes, diced, including juices
- 1/4 tsp Red pepper flakes
- 2 Tbsp Olive oil, extra virgin
- 4 Tbsp Parmesan cheese
- to taste Pepper
- Fresh chopped herbs for garnish (parsley, oregano, thyme, basil)
Directions
- Pre-heat oven to 350 degrees and boil a large pot of water.
- Peel squash using a vegetable peeler, discard stem and end pieces.
- Cut squash into 4 even cylinder size pieces, use a spoon to remove cores and seeds.
- Boil squash pieces for 3-4 minutes to par-cook, and drain well.
- Combine next 7 ingredients (turkey through ricotta cheese), mix well to combine.
- Fill centers of squash pieces with turkey mixture.
- In an oven proof pan, add garlic, tomatoes, red pepper and olive oil.
- Place squash in pan, top each piece with 1 Tbsp parmesan cheese.
- Bake approximately 45-60 minutes, or until squash is tender but still firm.
- Sprinkle with fresh herbs before serving with rice or pasta.
- Broil top if cheese does not brown, or if browning too much, cover lightly with aluminum foil.
Notes
- Long squash, or Hyotan (Japanese name), is one of the many Asian squashes locally grown and available at farmers� markets and China Town markets in Hawaii. These squashes usually have firm, juicy flesh and neutral flavor, and are most amendable to stuffing and baking or steaming. The water content of the squash keeps the stuffing moist. The squash absorbs the flavor of the flavoring agents and sauce very well. So this recipe is an example for you to create a variety of dishes using Asian squashes, by varying the seasoning, flavoring agents, and sauces.