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Stuffed Summer Squash


large summer squash, cut in half lengthwise
3 tablespoons olive oil
1 onion, chopped
1 pound lean ground turkey
1 cup heirloom tomatoes, chopped
1/2 cup low-sodium chicken broth
2 teaspoons chopped fresh thyme
Salt and pepper
1/3 cup dry Italian-style bread crumbs
2 tablespoons grated Parmesan


  1. Fill a bowl with ice water. Bring a pot of salted water to a boil., add squash. Bring back to a boil; cook until slightly softened, 5 minutes. Transfer squash to ice water. Cool for 2 minutes. Remove; pat dry.
  2. Scrape out seeds and stringy pulp from each squash half, leaving a large cavity for stuffing. Arrange snugly in a large, lightly oiled ovenproof baking dish.
  3. 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. Stir in tomatoes, broth and thyme. Increase heat to high and cook, stirring often, until turkey is thoroughly cooked and some of liquid has evaporated, 5 to 7 minutes. Season with salt and pepper.
  4. 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.

Serves 4

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