Tarragon Turkey Boats
Low carb turkey & tarragon dish that makes good use of veggies!
  1. Cut zucchini length wise in half. If using yellow squash, slice down the middle (so the bottom and top are their own separate halves)
  2. Place squash on tinfoil lined baking sheet, drizzle with olive oil and bake for at least 30 minutes
  3. 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!
  4. Heat up some oil in a sautee pan and sautee the garlic and carrots until softened. Add in the ground turkey and cook through.
  5. 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)
  6. Mix in tarragon to preferred taste (and hot sauce, if using)
  7. 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
  8. Fill middle of squash with the turkey mixture and broil if need to heat up