You can lower the fat content by using only ground turkey. If you have trouble locating baby squash, you can also use whole squash, cut into pieces and prepared the same as above below. If you do not have an apple corer, you can also make these into little boats. You do this by cutting the squash in half and scooping out the middle to make room for the meat mixture. Stuff the meat mixture into the little scooped out area and proceed as below.


  • 15 baby zucchini or yellow squash (little 4" sized)
  • 16 oz. tomato sauce
  • 6 oz. tomato paste
  • 1/2 lb ground beef
  • 1/2 lb ground turkey
  • 2 Tbsp. light tasting olive oil
  • 3 medium onions, diced
  • 1 Tbsp. cumin
  • 1/2 tsp. sea salt
  • 1/8 tsp. pepper
  • 1/2 cup fresh parsley, chopped


Saute onion in oil over medium-high heat until light brown. Add meat and stir constantly until browned. Add parsley, cumin, salt and pepper and 3 Tbsp. tomato paste. Cover and cook over medium heat for 30 minutes. Meanwhile, clean squash. Cut off the caps of the squash (the end) and core squash with an apple corer, so you are making a tube, where you can put the stuffing (see note). Stuff the squash with the meat mixture. Arrange in a large greased roasting pan. Mix together the tomato sauce and remaining paste and pour over the squash. Bake at 350 for 40 minutes.