Ingredients

• 2 Medium Yellow Squash
• 1 Pound Ground Turkey
• 4 Roma Tomatoes
• 1 Tablespoon Coconut Oil
• ½ Yellow Onion, Diced
• 3 Garlic Cloves, Minced
• ½ Teaspoon Smoked Paprika
• ½ Teaspoon Cumin
• ½ Teaspoon Ground Coriander
• 1 Tablespoon Tomato Paste
• 1 Teaspoon Salt
• ½ Teaspoon Pepper
• 2 Tablespoons Fresh Parsley, Chopped
• 1 Tablespoon EVOO

Directions

1. Preheat the oven to 375°F.
2. Cut the squash in half lengthwise and use a spoon to scrape out the seeds. Place on a rimmed baking sheet with the cut-side up. Set aside.
3. Melt the coconut oil in a large skillet over medium heat.
4. Add the onion to the pan and sauté for 3-4 minutes. Stir in the garlic and cook for an additional minute.
5. Add the turkey to the pan and cook until no longer pink, stirring regularly.
6. Add the diced tomatoes, along with the paprika, cumin, coriander, tomato paste, salt, and pepper. Stir well to combine.
7. Spoon the turkey mixture into the squash boats and lightly drizzle with olive oil.
8. Bake for 25-30 minutes until the squash is tender.
9. Serve warm, sprinkled with fresh parsley.