Nutrition Facts

4 servings per recipe
Serving size (511g)
Amount per serving
% Daily Value*
Total Fat 14g 18%
    Saturated Fat 4g 20%
    Trans Fat 0g  
Cholesterol 95mg 32%
Sodium 280mg
Total Carbohydrate 38g 14%
    Dietary Fiber 6g 21%
    Total Sugars 10g  
Includes 0g Added Sugars
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.
Stuffed Eight Ball Squash




40 minutes


  • 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


  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, & 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.


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