Diabetic Cooking

Middle Eastern Stuffed Squash with Minty Yogurt



  • 4 medium to large yellow squash
  • 12 ounces lean ground turkey
  • 1 teaspoon ground cinnamon
  • 1/2 cup finely chopped onion
  • 1 ounce pine nuts, toasted
  • 3/4 to 1 teaspoon sugar
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1/2 cup fat-free plain yogurt
  • 2 tablespoons chopped fresh mint, or to taste


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.

Yield: 4 servings.

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

Nutrition Facts Per Serving:
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.

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