Indian

Indian Curry Stuffed Squash is for Dinner.

Indian Curry Stuffed Squash takes 20 minutes to prepare.

Indian Curry Stuffed Squash takes 25 minutes to cook.

Indian Curry Stuffed Squash makes 8 servings.

The ingredients for Indian Curry Stuffed Squash are:

Squash, winter, acorn, raw, 8 squash (4 inch dia)
Peas, frozen, 2 package (10 oz)
Cottage Cheese, 1% Milkfat, 16 oz
Del Monte Petite Cut Diced Tomatoes, 4 cup
Tomato Sauce, 1 cup
Curry powder, 3 tbsp
Chili powder, 1 tbsp
Turkey, Ground turkey, 93% lean, 16 oz

Here is how you make Indian Curry Stuffed Squash:

Brown turkey in a pan with non-fat spray (such as Pam) until cooked through. Add peas, cottage cheese, tomatoes, and spices. Cover and let simmer over medium heat for about 10 minutes.While this is simmering take your squash and cut the tops off (these are the small round squash - not summer squash). Scoop the insides out with a spoon. Spray a glass baking dish with Pam, and place your squash in the pan. Once your stuffing mixture has completed cooking, stuff each squash, allowing it to overflow a bit. Bake on 375 for 20 - 25 minutes until the squash is tender. This is also excellent stuffed in bell peppers. Each squash is a serving. Number of Servings: 8Recipe submitted by SparkPeople user MS.ERICA.

The nutritional information for Indian Curry Stuffed Squash is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 393.2

• Total Fat: 5.8 g
• Cholesterol: 2.3 mg
• Sodium: 785.5 mg
• Total Carbs: 66.3 g
• Dietary Fiber: 13.0 g
• Protein: 27.0 g

Indian Curry Stuffed Squash is Indian cuisine.