Photo: Julie Bidwell; Styling: Stephanie Hanes
Prep Time
20 Mins
Cook Time
20 Mins
Serves: 4

Ronna Farley, 59, Rockville, Md.

"My husband and I both absolutely love this dish. It's healthy without tasting too healthy."

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

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Ratings & Reviews

JLBrooks321's Review

July 11, 2014
Here's the thing, this dish is very good, but it's not the squash you're going to stuff- it's the zucchini. As long as you follow the instructions with that in mind, this comes out really well. I put some hot sauce on top of each zucchini for some extra zing.