Taco Stuffed Summer Squash Boats

I needed to do something with this gigantic summer squash my neighbor gave me.  When I came across this recipe said its a great meal that is packed with vegetables but a good one for veggie haters, I just had to make it!  And I was surprised at how well the squash cooked and had a mild taste.  Great alternative to the traditional tacos.

Ingredients:

4 medium summer squash, cut in half lengthwise
1/2 cup salsa
1 pound lean ground turkey
1 tablespoon taco seasoning
1/2 small onion, chopped fine
1/4 cup bell pepper, chopped fine
4 oz can tomato sauce
1/4 cup water
1/2 cup reduced fat Mexican blend shredded cheese
1/4 cup chopped scallions or cilantro, for topping

Instructions: 

1.  Preheat oven to 400 degrees & bring a large pot of water to a boil.
2.  Using a spoon, scrape out the seeds of the squash, reserving 3/4 cup and storing the rest for later use.
3.  Place the squash in the boiling water for 1 minute, than place on a paper towel to drain.
4.  Spoon 1/4 cup salsa into the bottom of a large baking dish and arrange squash face up.  Set aside.
5.  Brown turkey in a large skillet until no longer pink.  Add seasoning, onion, pepper, 3/4 cup reserved chopped squash, tomato sauce, & water.  Stir to combine.  Cover and simmer 20 minutes.
6.  Fill each squash boat with the turkey mixture, then top with cheese. Cover with foil & bake 35 minutes until squash is soft and cheese is melted.

7.  Garnish and serve with salsa.

Chicken with Mango Avocado Salsa

Wow- did the sweet & spicy flavors combine well together. The sweetness of the mango tamed the strong sriracha marinade to give it some flavor. Make sure you put oil on your grill so chicken does not stick!

Ingredients
12 ounces fresh chicken breast (about 3 small breasts)

Marinade
3 tbsp sriracha
juice of 1 lime
1 tbsp honey
pinch of garlic powder

Add together in small bowl.  Whisk to combine & set aside.

Salsa
2 cups mango , diced
1 cup avocado, diced
2 tbsp fresh cilantro, minced
juice of 1 lime
1 tbsp red onion, finely diced (optional)
salt & pepper to taste

*missing cilantro in picture

Add all ingredients together in a medium sized bowl.  Stir well and place in refrigerator until ready to serve.

Instructions:

1. Prepare grill to medium- high heat
2. In small bowl, add sriracha, lime juice, honey, & garlic powder.  Whisk to combine & set aside.
3.  Pat chicken breast dry with a paper towel and place on oiled grill grates over high heat for 3-4 minutes each side.  Before turning, baste with sriracha glaze.
4. When the chicken reaches 160F, remove from grill and allow to rest for about 5 minutes.
5. When ready to serve, top with salsa and drizzle any remaining glaze over the top.

Container Equivalence: 1 red, 1/2 purple, 1 blue