Stuffed Summer Squash

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

Preparation

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.