Stuffed Summer Squash
Directions
• Wash and cut squash in half, lengthwise. Remove the large seeds.
• Steam the squash, skin side down, in a small amount of water in a fry
pan or skillet until slightly tender (but not mushy).
• Scoop out a good amount of the pulp, place in a bowl and mix with
one of the stuffi ngs, below.
• Place the squash shells in a baking dish. Stuff the squash with a
mixture of your choice.
• Top with shredded cheese. Bake at 350˚F for about 30 minutes
Rice + Turkey Stuffi ng
1 pound cooked ground turkey
2 cups cooked brown rice
1 can low sodium condensed
cream of mushroom soup
1 cup squash pulp
2 Tablespoons shredded cheddar
cheese
Nutrition Facts
Serving Size 1/2 squash
Servings Per Container 4
Amount Per Serving
Calories 380
Total Fat 15g
Saturated Fat 4.5g
Cholesterol 100mg
Sodium 150mg
Total Carbohydrate 36g
Dietary Fiber 7g Sugars 6g
Protien 26g
Vitamin A 8% Calcium 10% Calories from fat 140
% Daily Value*
24%
23%
33%
6%
12%
27%
Vitamin C 50%
Iron 15%
