Turkey-Stuffed Yellow Squash From the Kitchen of Michael J. Waddell, 2004-08-03 This recipe can also be made with other summer squashes (such as zucchini) as well as tomatoes, bell peppers, eggplant, etc.

Prep Time:  15 minutes Cook Time:  45 minutes Categories:  American  Entree Yields:  4-6 servings

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Brown ground turkey with garlic and onion in large fry pan. Salt and pepper to taste.
3. Add tomato sauce, chopped tomatoes and white rice. Stir until combined and heated through.
4. Remove pan from heat.
5. Add 2 oz. of shredded cheddar cheese and stir briefly to combine.
6. Cut squash in half lengthwise and remove the seeds -- leaving just under 1 inch of flesh under the skin.
7. Place both halves on a cookie sheet and fill them with the meat mixture.
8. Cover both halves with shredded cheddar cheese.
9. Bake for 30-45 minutes at 350 degrees F (175 degrees C) -- or until the squash begins to brown around the edges and feels soft to the touch and the cheese has melted and begun to brown.
10. Slice and enjoy!