Southwestern Stuffed Squash

Photo: Julie Bidwell; Styling: Stephanie Hanes

Ronna Farley, 59, Rockville, Md.

"My husband and I both absolutely love this dish. It's healthy without tasting too healthy."

Yield: Serves: 4
Cost per Serving: $2.28
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 318
  • Fat: 16g
  • Saturated fat: 6g
  • Protein: 21g
  • Carbohydrate: 28g
  • Fiber: 8g
  • Cholesterol: 70mg
  • Sodium: 978mg

Ingredients

  • Salt and pepper
  • 2 medium yellow squash
  • 2 medium zucchini
  • 1 tablespoon olive oil
  • 8 ounces ground turkey
  • 1 clove garlic, minced
  • 1 15-oz. can black beans, drained and rinsed
  • 1 1/2 teaspoons chili powder
  • 1/4 teaspoon cayenne
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1/2 medium onion, chopped
  • 1/2 small green bell pepper, seeded and chopped
  • 1 small tomato, chopped
  • 3 tablespoons taco sauce
  • 1/2 cup shredded Cheddar
  • 1/4 cup sour cream

Preparation

  1. 1. In a large pot of boiling salted water, cook yellow squash and zucchini until tender, about 5 minutes; drain. Trim ends and halve each squash lengthwise. Scoop out centers and chop flesh.
  2. 2. Warm oil in a large skillet over medium heat. Add turkey and cook, stirring, until no pink remains, about 4 minutes. Stir in chopped squash and remaining ingredients through tomato. Cover and cook until vegetables are just tender, stirring twice, about 10 minutes. Taste and season with salt and pepper.
  3. 3. Spread 1 tsp. taco sauce into each squash half. Mound with filling and sprinkle with cheese. Top with sour cream and serve.
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