Directions:
- Preheat oven to 400 degrees, cut top off of squash and remove pulp and seeds, place upside down on cookie sheet and fill pan 1/2 way up with water, cover with foil and bake 45 minutes, remove and make sure it is fork tender, if not continue cooking in 10 minute intervals, leave on pan to cool. While it is baking, in rice cooker cook rice with 2 cups vegetable broth, diced zucchini, 1 diced carrot, chopped parsley, and about 1/2 cup water. When rice is done cooking, stir it well and add the raw tomato, pepper and 1/2 of the onion diced. In a Large skillet add olive oil and brown 1/2 of the diced onion, when brown add the ground turkey, sage, garlic and mushrooms - continue cooking until meat is done - add the rice mixture to the meat mixture and stir well, use the remaining vegetable broth to deglaze pan and get moisture level up for oven baking. Remove about 3/4 of the squash meat and puree for pie or freeze for later use. Fill squash with the rice/meat mixture about 1/2 full then add 1/2 the cheese, then layer remaining rice mixture on top and top it all with the remaining 1/2 cup of cheese. Bake at 350 degrees for about 20 minutes just to get the cheese melted and the flavors melded. Makes a great presentation to the table with the squash full of the meal!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 429.19 Kcal (1797 kJ) | ||
| Calories from fat | 98.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.93g | 17% | |
|---|---|---|---|
| Cholesterol | 43.11mg | 14% | |
| Sodium | 1018.22mg | 42% | |
| Potassium | 1221.86mg | 26% | |
| Total Carbs | 61.98g | 21% | |
| Sugars | 17.85g | 71% | |
| Dietary Fiber | 3.87g | 15% | |
| Protein | 23.69g | 47% | |
| Vitamin C | 27.7mg | 46% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 3.2mg | 18% | |
| Calcium | 266.8mg | 27% | |
| Amount Per 100 g | |||
| Calories | 67.48 Kcal (283 kJ) | ||
| Calories from fat | 15.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.72g | 17% | |
|---|---|---|---|
| Cholesterol | 6.78mg | 14% | |
| Sodium | 160.1mg | 42% | |
| Potassium | 192.12mg | 26% | |
| Total Carbs | 9.74g | 21% | |
| Sugars | 2.81g | 71% | |
| Dietary Fiber | 0.61g | 15% | |
| Protein | 3.72g | 47% | |
| Vitamin C | 4.4mg | 46% | |
| Iron | 0.5mg | 18% | |
| Calcium | 41.9mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Summer Pasta
Yellow squash (about 1 lb.), divided and 14 more.. -
Garden Vegetable Soup
Carrot, sliced, Diced onion, Garlic cloves, minced and 14 more.. -
Mushroom Vegetable Soup
Sliced mushrooms, Carrot, finely chopped and 9 more.. -
Rachael Ray's Tacozagna
Ground turkey or 2 1/2 lbs ground sirloin, Zucchini and 14 more.. -
Zucchini Fritters With Dill
Zucchini, Sea salt, Onion, grated and 10 more.. -
Mixed Veggie Soup
Carrot, thinly sliced, Onion, diced, Garlic cloves, minced and 11 more.. -
Chickpea and Cabbage Soup
Onions, chopped, Garlic cloves, minced, Vegetable broth and 11 more.. -
Carrot Soup
Olive oil, Carrots, peeled, sliced, Onion, finely chopped and 7 more.. -
Tuscan White Bean Soup with Escarole
Olive oil, Chopped onion, Garlic cloves, minced and 13 more.. -
Mexican Potato Soup
Chopped carrot, Chopped onion, Chopped garlic and 14 more.. -
Potage De La Maison Hantée
Olive oil, Yellow onions, diced, Carrots, diced, Cumin and 13 more.. -
Amazing Lentils and Kale
Olive oil, Shredded carrot, Chopped onion, Garlic, minced and 6 more.. -
Summer Corn Chowder
Olive oil, Unsalted butter, Onion, cut into 1/4-inch dice and 11 more.. -
Tomato Zucchini Soup
Tomatoes, undrained, broken up (or use diced ) and 10 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
