Stuffed Summer Squash

A great way to use up any left-over squash and zucchini from your garden! I cut this recipe in half and only used one large summer squash. It was plenty of food for the two of us...very filling and so, so yummy! Recipe courtesy of All You magazine.

1 large yellow summer squash
1 large zucchini
3 Tbsp. olive oil
1 onion, chopped
1 lb. lean ground turkey or beef 
1 cup chopped fresh or canned tomatoes
1/2 cup canned low-sodium chicken broth
2 tsp. chopped fresh thyme
Salt and pepper
1/3 cup dry Italian-style bread crumbs
2 Tbsp. grated Parmesan

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.

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 or beef 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. Serves 4.


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