Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Ronna Farley, 59, Rockville, Md."My husband and I both absolutely love this dish. It's healthy without tasting too healthy."

Ronna Farley, Rockville, Maryland
Recipe by MyRecipes March 2014

Gallery

Credit: Julie Bidwell; Styling: Stephanie Hanes

Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Yield:
Serves: 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • Spread 1 tsp. taco sauce into each squash half. Mound with filling and sprinkle with cheese. Top with sour cream and serve.

Nutrition Facts

318 calories; fat 16g; saturated fat 6g; protein 21g; carbohydrates 28g; fiber 8g; cholesterol 70mg; sodium 978mg.
Advertisement