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Turkey and Vegetable Stuffed Squash

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Course: Dinner
Cook Time: 1 hour
Servings: 8


  • 4 large yellow squash
  • 1/2 lb. lean ground turkey
  • 1 medium onion (chopped)
  • 1 medium green pepper (chopped)
  • 1 16 oz. can whole tomatoes (drained and chopped)
  • 1/2 cup low fat shredded cheddar cheese


  • Wash squash thoroughly and place in a steamer basket. Place steamer basket in a saucepan filled with 1 inch of water. Bring water to a boil. Cover pan and steam 5 minutes or until tender but firm.
  • Drain and cool slightly. Trim off stems. Cut squash in half lengthwise; scrape out pulp (set aside for later use), leaving a firm shell.
  • Coarsely chop the pulp and set aside.
  • Cook ground turkey, onion, and green pepper in a large skillet until browned, stirring to crumble. Drain.
  • Stir in squash pulp and tomatoes.
  • Place squash shells in a baking dish and spoon ground turkey mixture into shells.
  • Bake at 350℉ for 25-30 minutes, or until squash is tender but firm. Sprinkle with cheese and bake 5 more minutes, or until cheese melts.
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