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Stuffed Summer Squash

Yield 4 Servings
Use beautiful summer squash as the base for this baked dish stuffed with ground turkey, vegetables, herbs and spices.

Ingredients

  • 1 large yellow summer squash (about 8 oz.)
  • 1 large zucchini (about 8 oz.)
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 1 pound lean ground turkey
  • 1 cup chopped fresh or canned tomatoes
  • 1/2 cup canned low-sodium chicken broth
  • 2 teaspoons chopped fresh thyme
  • Salt and pepper
  • 1/3 cup dry Italian-style bread crumbs
  • 2 tablespoons grated Parmesan

Nutrition Information

  • calories 350
  • fat 21 g
  • satfat 5 g
  • protein 25 g
  • carbohydrate 15 g
  • fiber 3 g
  • cholesterol 92 mg
  • sodium 696 mg

How to Make It

  1. Fill a bowl with ice water. Bring a pot of salted water to a boil. Cut squash and zucchini in half lengthwise; place in boiling water. Bring back to a boil; cook until slightly softened, 5 minutes. Transfer squash to ice water. Cool for 2 minutes. Remove; pat dry.

  2. Scrape out seeds and stringy pulp from each squash half, leaving a large cavity for stuffing. Arrange snugly in a large, lightly oiled ovenproof baking dish.

  3. Warm 1 Tbsp. oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until softened, about 3 minutes. Add turkey and cook, stirring to break up until crumbly, 2 to 3 minutes. Stir in tomatoes, broth and thyme. Increase heat to high and cook, stirring often, until turkey is thoroughly cooked and some of liquid has evaporated, 5 to 7 minutes. Season with salt and pepper.

  4. Preheat oven to 425°F. Place equal amounts of filling in each squash half, piling it high in center. Mix bread crumbs with Parmesan, then sprinkle mixture over squash and drizzle with 2 Tbsp. olive oil. Bake until golden brown on top, about 20 minutes.