Long-Tail Squash

The ginger, sesame oil, and red chili pepper flavor this dish and are served on a hollowed out squash.  It resembles a boat, and it reminded me of the long-tail boat my husband and I took to visit a floating market in Thailand.  Hence, the flavor inspiration and title for this recipe!  You will find that the white miso will negate the need to season with salt.  Miso’s fermented nature will also give your gut a boost of beneficial bacteria!   

2 medium yellow squash

1 medium red onion, medium diced

1 TSP white miso

1 tsp sesame oil

2 TBSP water

1-2 red chili pepper(s), minced

1 TBSP grated ginger

1 lb ground turkery (ground pork or chicken would likely also work well here)

2 green onions, sliced on an angel for garnish

Set an oven rack in the upper 1/3 of your oven and preheat the oven to 375°F.  Line a baking sheet with parchment paper.  Slice squash lengthwise, scrape seeds out with a spoon and set aside.   Place squash cut side face up on lined baking sheet, place on prepositioned rack and cook for 20 minutes.

Meanwhile over a low heat add sesame oil, white miso and water to a saute pan.  Whisk to make a runny paste.  Add onion and continue to cook over a low heat stirring occasionally until onions are soft.  Add minced red chilli and grated ginger and cook until fragrant.  Add ground turkey, turn heat up to medium, break up turkey and incorporate with onion mixture.  Cook for 4-5 minutes until turkey is cooked through.  Add squash seeds and stir to combine.  Turn heat off.

After squash has cooked for 20 minutes, remove from the oven and top the squash with the turkey mixture.  Return to oven for 5 minutes

Carefully place the filled squash on a plate, garnish with green onion and serve.

Recipe courtesy of Chef Bonnie