Turkey and Tomato Stuffed Squash with Crispy Parmesan Crust
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 40 min
- Cost
- $15.90
- Nutrition
- 400 cal · 32g protein
🍳 2 pans · Picky-eater safe bet: cheese
Turkey and Tomato Stuffed Squash with Crispy Parmesan Crust is a Italian weeknight dinner that serves 4 and is on the table in about 52 minutes, for around $16 in groceries. You'll need 2 pans, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1¼ lb ground turkey
- 2 count acorn squash
- 1 can low-sodium canned diced tomatoes (14.5 oz)
- ¾ cup shredded Parmesan cheese
- ¼ bunch fresh basil
- 3 cloves garlic
- 2 tbsp olive oil
- 1 count small onion
Steps
- Halve acorn squash lengthwise, scoop out seeds, brush cut sides with olive oil, and place cut-side down on a sheet pan; roast at 425°F for 35 minutes until fork-tender.
- While squash roasts, dice onion and mince garlic. When squash has 10 minutes left, brown ground turkey in a large skillet over medium-high heat for 5 minutes, breaking it into small pieces, then add onion and garlic and cook 2 minutes until fragrant.
- Stir in canned tomatoes with juice and simmer 3 minutes until turkey reaches 165°F internal temperature; chop 2 tbsp fresh basil and fold into sauce.
- Flip squash halves, fill each with turkey-tomato mixture, top with Parmesan and remaining fresh basil, return to oven at 425°F for 5 minutes until cheese browns slightly, then serve one squash half per person.
- Picky eater tip: serve the plain roasted squash with a little Parmesan and the turkey on the side.
- Make ahead: roast the squash and cook the filling up to 2 days ahead and chill them separately, then fill, top and bake 10 to 15 minutes until hot and browned.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 32 g
- Carbohydrates
- 38 g
- Fiber
- 6 g
- Sugar
- 7 g
- Fat
- 12 g
- Saturated fat
- 4 g
- Sodium
- 620 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop