Turkey and Vegetable Stuffed Squash
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Calories: 70kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 70kcalCarbohydrates: 6gProtein: 10gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.01gCholesterol: 17mgSodium: 61mgPotassium: 428mgFiber: 2gSugar: 4gVitamin A: 401IUVitamin C: 32mgCalcium: 51mgIron: 1mg
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Nutrition Facts
Turkey and Vegetable Stuffed Squash
Amount per Serving
Calories
70
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
0.3
g
Cholesterol
17
mg
6
%
Sodium
61
mg
3
%
Potassium
428
mg
12
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
10
g
20
%
Vitamin A
401
IU
8
%
Vitamin C
32
mg
39
%
Calcium
51
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.