Chelsey’s Kitchen: Stuffed Squash

From Chelsey’s Kitchen to yours: Stuffed Squash with Ground Turkey

stuffed squash

Chelsey is our new Guest Blogger who was recently featured as a Movin’ Mama and is awesome and kind enough to regularly contribute her own unique clean-eats recipes from her kitchen to ours. You can get all of her delicious recipes on our Mama-Friendly Menu – ENJOY! I know I will…


  • 2 medium size Squash
  • 3 tablespoons coconut oil
  • 4 tablespoons of water
  • ½ cup chopped mushroom
  • 1 chopped red pepper
  • 1 chopped green pepper
  • ¼ cup chopped white onion
  • ½ cup goat cheese
  • 2 diced tomatoes
  • 1 egg lightly beaten
  • ½ teaspoon of pepper
  • 1 teaspoon sirachi seasoning
  • 1 teaspoon Italian seasoning
  • 1 pound ground turkey
  • Sliced olives for topping


Cut squash in half lengthwise and cut out middle as a scoop, and preheat the oven to 375 degrees.

Saute 1 tablespoon of the coconut oil on a skillet and add the all of the chopped veggies (peppers, mushrooms, onion, and tomatoes) over a medium heat.

Add the sirachi and Italian seasoning to skillet while sautéing.

Once the veggies are thoroughly cooked (10-15 minutes depending on how much crispness you prefer to taste), set aside in large mixing bowl.

In a skillet, lightly brown the turkey sausage on each side on a low to medium heat for about 7 minutes with a tablespoon of coconut oil.

After the turkey sausage is browned, add to the bowl of veggies and mix in the goat cheese and egg along with your pepper. Do this until turkey and veggies are evenly mixed with your hands.

Once mixed, you are ready to add the filling to your squash boats which should be in a low casserole pan. Fill each squash with the mixture and add sliced olives on the top. Once the squash is filled add 4 tablespoons of water to the bottom of the pan and place in the oven for 35 minutes at 375 degrees.

Ready to serve for dinner that night or for work the next day when reheated!





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