I was planning on making my Asian Lettuce Cups for dinner but I forgot one key ingredient... umm Lettuce. I contemplated just eating the filling on its own from a bowl which would have been tasty but then I had a brainstorm.
This turned out soooo good. I mean un-freakin'believably good. Love when screw-ups lead you to better things. Hmmm a metaphor for life perhaps.
Shelly's Asian Stuffed Squash
3/4 lb. Ground Turkey or Chicken (about 1/2 a package)
4 Green Onions, diced
6 Mushrooms, chopped
2 Tablespoons Soy Sauce
1/2 teaspoon Garlic, crushed
1/2 teaspoon Ginger, grated
1 Tablespoon Sherry (do not skip alcohol cooks away)
2 Tablespoons Cashews, chopped
6-8 Patty Pan Squash
Hollow out patty pan squash making "cups" I used a metal measuring spoon and it worked great.
Dice the hollowed out part of the squash. Place the squash "cups" in a Pyrex casserole dish that has been sprayed with non-stick spray.
Saute all ingredients together including the diced squash middles. Use a wooden spoon to break up meat. Cook meat till no pink is seen.
Fill squash "cups" and bake for 45 minute at 350 degrees.