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
Use beautiful summer squash as the base for this baked dish stuffed with ground turkey, vegetables, herbs and spices.
Yield: 4 Servings
Cost per Serving: $1.91
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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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