Pre-roasted squash rings being stuffed with taco-seasoned ground turkey.
We made a taco-style stuffing with ground turkey and Mexican spices, stuffed the squash with it, then sprinkled on some grated cheese. One of the rings was sacrificed to be peeled and chopped into the stuffing. The filled rings cooked some more in the oven until the cheese melted. We served them with some freshly-made tomato salsa (toms from the garden, of course!).
Finished stuffed squash with melted cheese.
Thanks to Ksam for the inspiration! The original recipe (here's Ksam's link to the recipe) used smaller zukes and stuffed them as boats, and it was also a low-calorie, healthy recipe. I'm not sure how low-calorie our version is, but it sure tasted great. The skin of the gargantuan zucchini is tough, but it peeled off verily easily at serving time. With normal-sized squash we would eat the skin.