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Tarragon Turkey Boats

Low carb turkey & tarragon dish that makes good use of veggies!

Ingredients

  • 6 Zucchini/yellow Squash
  • Garlic
  • 2 Carrots
  • 1.5 cups Ricotta Cheese
  • 1.2 pounds Ground Turkey
  • 0.5 cup Sesame Seeds
  • 4 sprigs 4 Sprigs Tarragon About 1/2 cup
  • Salt And Pepper

Optional

  • Valentina's Hot Sauce if you want some more 'kick' in the flavor without the carbs

Instructions

  • Cut zucchini length wise in half. If using yellow squash, slice down the middle (so the bottom and top are their own separate halves)
  • Place squash on tinfoil lined baking sheet, drizzle with olive oil and bake for at least 30 minutes
  • While waiting for your squash to bake/roast, mince up your garlic and carrots. I used a food processor to mince up the carrots after peeling and chopping them into chunks. Made quick work of them!
  • Heat up some oil in a sautee pan and sautee the garlic and carrots until softened. Add in the ground turkey and cook through.
  • Pour turkey/carrot mixture into a bowl and mix in the ricotta and sesame seeds. Heavily salt to taste (it took a lot of salt to season it)
  • Mix in tarragon to preferred taste (and hot sauce, if using)
  • Remove squash from oven, let cool and scoop out the seeds with a corer, which makes quick work on squash, or a spoon/weapon of choice
  • Fill middle of squash with the turkey mixture and broil if need to heat up