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.