Stuffed Eight Ball Squash Recipe

Stuffed Eight Ball Squash

View Photos

Print Recipe

Time: 40 minutes
Servings: 4

Ingredients

1 cup instant brown rice
4 eight ball squash, cut in half lengthwise
1 lb 93/7 lean ground turkey
1 medium yellow onion, diced
2 cloves garlic, minced
1 medium bell pepper, diced (any color)
1 tsp Italian seasoning
1 (15 oz) can no-salt-added tomato sauce
1/2 cup finely grated parmesan cheese, divided
Non-stick cooking spray

Preparation

1. Preheat oven to 375°F. Prepare rice according to package directions. Fluff with fork & set aside.

2. Scoop out & discard squash seeds. Set aside.

3. Heat a large skillet over medium. Add turkey, onion & garlic. Cook 5-7 minutes, crumbling meat, stirring occasionally. Add bell pepper & Italian seasoning. Stir & cook 3-4 minutes until meat is fully browned.

4. Remove from heat. Stir in rice, tomato sauce & half of cheese.

5. Lightly coat a large casserole dish with cooking spray. Fill squash with turkey mix & place in dish filling-side up. Top with remaining cheese & bake uncovered 20-25 minutes or until squash are crisp-tender & filling is hot.

Tips

If squash are unsteady, cut a thin slice off bottom to make them stable.

MyPlate Standard

Click on each plate group to see how this recipe meets the MyPlate standard

Nutrition Facts

4 servings per recipe
Serving size	(511g)

Amount per serving
Calories

390

% Daily Value*
Total Fat 14g	18%
Saturated Fat 4g	20%
Trans Fat 0g
Cholesterol 95mg	32%
Sodium 280mg	12%
Total Carbohydrate 38g	14%
Dietary Fiber 6g	21%
Total Sugars 10g
Includes 0g Added Sugars	0%
Protein 30g
Vitamin D 1mcg	6%
Calcium 165mg	15%
Iron 3mg	15%
Potassium 1232mg	25%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.