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Ingredients
- ● 1 large yellow summer squash, about 8 oz
- ● 1 large zucchini, about 8 oz
- ● 3 tbsp olive oil, divided
- ● 1 onion, chopped
- ● 1 lb. lean ground turkey
- ● 1 cup fresh or canned tomatoes, chopped
- 1 can tomato sauce
- ● 1/2 cup canned low-sodium chicken broth
- ● 2 tsp fresh thyme, chopped
- ● Salt and pepper
- ● 1/3 cup dry Italian-style bread crumbs
- ● 2 tbsp grated parmesan cheese
Details
Servings 4
Preparation
Step 1
1. 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.
2. 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.
3. 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, tomato sauce, 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.
4. 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.
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