Indian Curry Stuffed Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Squash, winter, acorn, raw, 8 squash (4 inch dia) Peas, frozen, 2 package (10 oz) Cottage Cheese, 1% Milkfat, 16 oz Del Monte Petite Cut Diced Tomatoes, 4 cup Tomato Sauce, 1 cupCurry powder, 3 tbsp Chili powder, 1 tbsp Turkey, Ground turkey, 93% lean, 16 oz
Brown turkey in a pan with non-fat spray (such as Pam) until cooked through. Add peas, cottage cheese, tomatoes, and spices. Cover and let simmer over medium heat for about 10 minutes.
While this is simmering take your squash and cut the tops off (these are the small round squash - not summer squash). Scoop the insides out with a spoon. Spray a glass baking dish with Pam, and place your squash in the pan.
Once your stuffing mixture has completed cooking, stuff each squash, allowing it to overflow a bit. Bake on 375 for 20 - 25 minutes until the squash is tender. This is also excellent stuffed in bell peppers. Each squash is a serving.
Number of Servings: 8
Recipe submitted by SparkPeople user MS.ERICA.
While this is simmering take your squash and cut the tops off (these are the small round squash - not summer squash). Scoop the insides out with a spoon. Spray a glass baking dish with Pam, and place your squash in the pan.
Once your stuffing mixture has completed cooking, stuff each squash, allowing it to overflow a bit. Bake on 375 for 20 - 25 minutes until the squash is tender. This is also excellent stuffed in bell peppers. Each squash is a serving.
Number of Servings: 8
Recipe submitted by SparkPeople user MS.ERICA.
Nutritional Info Amount Per Serving
- Calories: 393.2
- Total Fat: 5.8 g
- Cholesterol: 2.3 mg
- Sodium: 785.5 mg
- Total Carbs: 66.3 g
- Dietary Fiber: 13.0 g
- Protein: 27.0 g
Member Reviews