Stuffed Summer Squash

Name: Stuffed Summer Squash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters canned low-sodium chicken broth; 79 milliliters dry Italian-style bread crumbs; 2 teaspoons chopped fresh thyme; 454 grams lean ground turkey; 3 Tbsps olive oil; 1 onion, chopped; 2 Tbsps grated Parmesan; 4 servings Salt and pepper; 237 milliliters chopped fresh or canned tomatoes; 227 grams large yellow summer squash (about; 227 grams large zucchini (about

Stuffed Summer Squash might be just the side dish you are searching for. One serving contains 304 calories, 31g of protein, and 14g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your The Fourth Of July event. If you have chicken broth, summer squash, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Fill a bowl with ice water. Bring a pot of salted water to a boil.

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Water

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Bowl

Pot

Cut squash and zucchini in half lengthwise; place in boiling water. Bring back to a boil; cook until slightly softened, 5 minutes.

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Zucchini

Squash

Water

Transfer squash to ice water. Cool for 2 minutes.

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Water

Squash

Remove; pat dry.

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.

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Stuffing

Squash

Seeds

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Baking Pan

Warm 1 Tbsp. oil in a large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onions and cook, stirring often, until softened, about 3 minutes.

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Onion

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.

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Salt And Pepper