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."

Recipe by MyRecipes March 2014


Credit: Julie Bidwell; Styling: Stephanie Hanes

Recipe Summary test

20 mins
20 mins
40 mins
Serves: 4


Ingredient Checklist


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.

  • 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.