Subj : 157 - Middle Eastern Stuf
To   : All
From : Dave Drum
Date : Sun Jun 08 2025 13:45:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Middle Eastern Stuffed Squash W/Minty Yogurt
 Categories: Squash, Dairy, Herbs, Poultry, Vegetables
      Yield: 4 servings
 
      4 md Yellow squash
     12 oz Ground turkey
      1 ts Ground cinnamon
    1/2 c  Fine chopped onion
      1 oz Pine nuts; toasted
      1 ts Sugar
    1/4 ts Ground cumin
    1/4 ts Salt
    1/8 ts Ground red pepper
    1/2 c  Plain yogurt
      2 tb Chopped fresh mint; to
           - taste
 
  Set oven @ 350oF/175oC.
  
  Cut squash in halves lengthwise. Scrape out inner pulp
  and seeds leaving a 1/2" 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
  
  RECIPE FROM: https://www.diabetesselfmanagement.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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