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

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