Stuffed Yellow Summer squash…

Ingredients

• 2 large yellow summer squash (about 8 oz.)
• 1 small zucchini
• 3 tablespoons olive oil
• 1 onion, chopped (I used red)
• 1 pound lean ground turkey (I used lean ground turkey sausage)
• 2 cup chopped fresh or canned tomatoes (If you used canned I would drain off more then half of the “juice”)
• 1/2 cup canned low-sodium chicken broth – Ok it calls for this but I had to much moisture so I would not use this if at all helped
• 2 teaspoons chopped fresh thyme
• Salt and pepper
• 1/3 cup dry Italian-style bread crumbs
• 2 tablespoons grated Parmesan

Preparation

• Fill a bowl with ice water. Bring a pot of salted water to a boil. Cut squash and in half lengthwise; scrape out seeds and stringy pulp from each squash half, leaving a large cavity for stuffing. 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.
• 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. Grate the zucchini and add to the mixture. Stir in tomatoes, broth (if needed) and thyme. Stirring often, until turkey is thoroughly cooked and some of liquid has evaporated, 5 to 7 minutes. Season with salt and pepper.
• I scraped most of the summer squash out of the cavity leaving just enough to help hold it together (left about ½ to ¾ of an inch
• left in the squash). Cut up what you scraped out into small bit sizes pieces and mix in with the cooked turkey mixture.
• Preheat oven to 425°F. Place equal amounts of filling in each squash half, piling it high in center. Mix bread crumbs with Parmesan, then sprinkle mixture over squash and drizzle with 2 Tbsp. olive oil. Bake until golden brown on top, about 20 minutes.

I know this is not the best picture! Sorry all I had is my cell phone!