Stuffed Summer Squash is a family favorite recipe. It is a great way to get more vegetables in during dinner time and use up the abundance of squash from your garden!
Stuffed Summer Squash
- 1 yellow squash washed and cut lengthwise
- 1 zucchini squash washed and cut lengthwise
- 3 tablespoons olive oil
- 1 onion chopped
- 1 pound lean ground turkey
- 1 cup tomatoes fresh, chopped or canned
- ½ cup chicken broth low-sodium
- 2 teaspoons fresh thyme chopped
- salt and pepper to taste
- ⅓ cup breadcrumbs Italian-style
- 2 tablespoons parmesan grated
- Wash hands before preparing food.
- 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 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 breadcrumbs with parmesan, then sprinkle mixture over squash and drizzle with 2 Tbsp. olive oil. Bake until golden brown on top, about 20 minutes.