Recipe found on


4 medium summer squash, cut in half lengthwise
1/2 cup salsa
1 lb. lean ground turkey
1 Tb. taco seasoning (or homemade mix)
1/2 small onion, finely chopped
1/4 cup bell pepper, finely chopped
4 oz can tomato sauce
1/4 cup water
1/2 cup shredded cheese
1/4 cup chopped scallions or cilantro, for topping


Preheat oven to 400°F. Bring a large pot of water to a boil. Using a spoon, scrape out the seeds of the squash, reserving 3/4 cup. Place the squash in the boiling water for 1 minute, then place on a paper towel to drain.

Spoon 1/4 cup of salsa into the bottom of a large baking dish and arrange the squash face up. Set aside.

Brown the turkey in a large skillet until no longer pink. Add the seasoning, onion, pepper, 3/4 cup reserved chopped squash, tomato sauce and water and stir to combine. Cover and simmer for 20 minutes.

Fill each squash boat with the turkey mixture, then top with cheese. Cover with foil and bake for 35 minutes or until the squash is soft and the cheese is melted. Garnish and serve with salsa.