Use gorgeous summer season squash as the base for this baked dish stuffed with ground turkey, veggies, herbs and spices.
- one huge yellow summer season squash (about 8 oz.)
- one big zucchini (about eight oz.)
- three tablespoons olive oil
- 1 onion, chopped
- one pound lean ground turkey
- 1 cup chopped fresh or canned tomatoes
- one/two cup canned lower-sodium chicken broth
- two teaspoons chopped fresh thyme
- Salt and pepper
- one/three cup dry Italian-type bread crumbs
- 2 tablespoons grated Parmesan
- Calories 350
- Excess fat 21g
- Satfat 5g
- Protein 25g
- Carbohydrate 15g
- Fiber 3g
- Cholesterol 92mg
- Sodium 696mg
How to Make It
Fill a bowl with ice water. Carry a pot of salted water to a boil. Minimize squash and zucchini in half lengthwise place in boiling water. Deliver back to a boil cook right up until slightly softened, 5 minutes. Transfer squash to ice water. Awesome for 2 minutes. Remove pat dry.
Scrape out seeds and stringy pulp from every squash half, leaving a big cavity for stuffing. Arrange snugly in a huge, lightly oiled ovenproof baking dish.
Warm 1 Tbsp. oil in a massive skillet more than medium-higher heat. Include onions and cook, stirring frequently, until softened, about 3 minutes. Add turkey and cook, stirring to break up until crumbly, two to 3 minutes. Stir in tomatoes, broth and thyme. Boost heat to high and cook, stirring frequently, until turkey is thoroughly cooked and some of liquid has evaporated, 5 to seven minutes. Season with salt and pepper.
Preheat oven to 425°F. Place equal quantities of filling in each squash half, piling it high in center. Mix bread crumbs with Parmesan, then sprinkle mixture above squash and drizzle with 2 Tbsp. olive oil. Bake until finally golden brown on best, about twenty minutes.