Turkey and Vegetable Stuffed Squash


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  • 4 large yellow squash
  • 1/2 pound lean ground turkey
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 (16 ounce) can whole tomatoes, drained and chopped
  • 1/2 cup low fat shredded cheddar cheese
  • Salt and pepper, to taste (optional)


  1. 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.
  2. Drain and cool slightly. Trim off stems. Cut squash in half lengthwise; scrape out pulp (set aside for later use), leaving a firm shell.
  3. Coarsely chop the pulp and set aside.
  4. Cook ground turkey, onion, and green pepper in a large skillet until browned, stirring to crumble. Drain.
  5. Stir in squash pulp and tomatoes.
  6. Place squash shells in a baking dish and spoon ground turkey mixture into shells.
  7. Bake at 350 degrees F for 25-30 minutes, or until squash is tender but firm. Sprinkle with cheese and bake 5 more minutes, or until cheese melts.

Nutritional Information

Serving Size: 1/2 squash
Calories: 160
Total Fat: 4 g
Saturated Fat: 1 g
Trans Fat: 0 g
Sugar: 10 g
Sodium: 210 mg
Carbs: 16 g
Protein: 19 g


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