4 summer squash (yellow squash)
1 lb lean ground chicken
1 C finely chopped bell pepper, any color
1 C finely chopped yellow onion
1 C shredded Mexican cheese blend
1 oz fajita seasoning
½ C water
2 Tbsp avocado oil or canola oil
Slice the summer squashes in half lengthwise. Carefully scoop out the seeds and middle of each half.
Add the avocado oil to a frying pan over medium-high heat. Add the ground chicken, chopped bell pepper, and onions. Cook, breaking it up into small pieces, until no longer pink. Drain the grease, reduce the heat to low and add the fajita seasoning and water. Simmer for about 4 minutes.
Preheat the oven to 400 degrees. Place the squash in a large baking pan. Fill each summer squash half with the fajita mixture. Top with the shredded cheese. Cover the pan with aluminum foil.
Bake in the preheated oven for 30 minutes, or until the squash halves are soft.
Recipe and photo courtesy of rantsfrommycrazykitchen.com.