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

Use beautiful summer squash as the base for this baked dish stuffed with ground turkey, vegetables, herbs and spices.

Recipe by MyRecipes September 2008

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Recipe Summary

Yield:
4 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

350 calories; fat 21g; saturated fat 5g; protein 25g; carbohydrates 15g; fiber 3g; cholesterol 92mg; sodium 696mg.
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