- Preheat oven to 350°F and boil a pot of water.
- Cut squash into 4 even cylindrical pieces, use a spoon to remove cores and seeds.
- Boil for 3-4 minutes to par-cook; drain well.
- Combine next 7 ingredients (turkey through ricotta cheese), mix well to combine.
- Fill center of squash pieces with turkey mixture.
- In a large baking pan, add garlic, tomatoes, red pepper and olive oil.
- Place squash in pan, top each piece with 1 tablespoon Parmesan cheese.
- Bake for about 45-60 minutes or until squash is tender but still firm.
- Sprinkle with fresh herbs before serving with rice or pasta.
Makes 4 servings.
Approximate Nutrient Analysis per serving:
310 calories, 17 g fat, 3.5 g saturated fat, 30 mg cholesterol, 480 mg sodium, 27 g carbohydrate, 5 g fiber, 8 g sugar, 15 g protein
