Ingredients

• 8 of –10 small Mexican gray squash (about 5–6 inches long)
• 1 lb of ground turkey
• 1 of small onion
• ¾ cup of short-grain rice
• ½ cup of Chopped fresh parsley
• 2 teaspoon of 7-spice blend
• 1 teaspoon of smoked paprika
• ½ teaspoon of black pepper
• 2 teaspoon of kosher salt
• 4 of garlic cloves
• 2 tablespoon of olive oil
• ¼ cup of tomato paste
• 6 cup of water (or enough to cover the squash)
• 1 of lemon
• 0 of fresh herbs

Instructions

1. Rinse and pat dry each squash. Using a small corer or paring knife, carefully remove the centers, making a hollow center without tearing the sides. Set aside.
2. In a large bowl, combine the turkey, onion, rice, parsley, 7-spice blend, paprika, black pepper, 1 teaspoon of the salt, and half of the garlic. Stir for about 1 minute, or until everything is well blended.
3. Fill each squash about three-quarters full with the turkey mixture, leaving space for the rice to expand (the filling should be snug but not spilling out).
4. Heat the oil in a large pot over medium heat. Add the remaining garlic, and cook, stirring, for about 1 minute, until fragrant.
5. Stir in the tomato paste, cooking briefly to warm it, about 1 minute.
6. Carefully arrange the stuffed squash upright (or on their sides) in the pot. Add enough water to just cover the squash. Stir in the lemon juice and the remaining 1 teaspoon salt.
7. Bring to a gentle boil over medium-high heat. Reduce the heat to low. Cover and simmer for about 35 minutes, or until the squash is fork-tender and the rice is fully cooked. (To test one squash; it should be soft enough to pierce easily with a fork.)
8. Remove from heat, and carefully remove the squash from the pot. Spoon some of the broth over the top if desired. Garnish with fresh herbs.
9. Enjoy!