For a light meal, this was good. I followed the recipe exactly, served it with a side of buttermilk biscuits. Husband LOVED it; I thought it was just OK. Will make again because it is light, healthy, tasty and inexpensive.
Stuffed Summer Squash
More From Allyou
Amount per serving
- Calories: 350
- Fat: 21g
- Saturated fat: 5g
- Protein: 25g
- Carbohydrate: 15g
- Fiber: 3g
- Cholesterol: 92mg
- Sodium: 696mg
- 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
- 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.
- 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.
- 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.
- 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.
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