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ONIE Project | Recipes

Stuffed Eight Ball Squash

Serves: 4
Estimated Time: 40 minutes
Try using eight ball squash for a different take on stuffed bell peppers!
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Tips/Notes
If squash are unsteady, cut a thin slice off bottom to make them stable.
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 cook spray
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 cook 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 until meat is fully browned.
  4. Remove from heat. Stir in rice, tomato sauce, & parmesan.
  5. Lightly coat a large casserole dish with non-stick 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.

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