Advertisement
Middle Eastern Stuffed Squash with Minty Yogurt

Middle Eastern Stuffed Squash with Minty Yogurt

Login or register to rate and review recipes!
0 Reviews
Print
Text Size:

Ingredients

Directions

Yield:
4 servings

Serving size:
2 squash halves plus 2 tablespoons sauce per serving

Preheat oven to 350°F. Cut squash in halves lengthwise. Scrape out inner pulp and seeds leaving a 1/2-inch shell. Chop pulp and seeds; set aside.

Heat large nonstick skillet over medium-high heat until hot. Coat skillet with nonstick cooking spray. Add turkey and cinnamon. Cook, stirring to break up meat, until no longer pink. Transfer to plate.

Return skillet to medium-high heat; coat again with nonstick cooking spray. Add onions and reserved chopped squash. Coat with cooking spray. Cook 4 minutes or until squash is tender, stirring frequently. Remove from heat. Stir in turkey mixture, pine nuts, sugar, cumin, salt, and red pepper. Mix well.

Arrange squash halves, cut-side up, in 13×9-inch baking pan. Spoon turkey mixture in equal amounts into each squash half. Cover with foil. Bake 30 to 45 minutes or until squash is tender.

Combine yogurt and mint in small bowl and refrigerate. Serve squash with yogurt sauce.

Nutrition Information:

Calories: 250 calories, Carbohydrates: 17 g, Protein: 24 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 53 mg, Sodium: 237 mg, Fiber: 5 g

Exchanges per serving: 1 Bread/Starch, 3 Meat.

Copyright Diabetic Cooking.

Reviews

Advertisement

Get Diabetes-Friendly Recipes In Your Inbox

Sign up for Free

Stay Up To Date On News & Advice For Diabetes

Sign up for Free

Get On Track With Daily Lifestyle Tips

Sign up for Free

Save Your Favorites

Save This Article

Save This Recipe