For round summer squash, such as 'rond de nice' and 'patty pan', cut the top 1/4 off the squash and use a metal spoon to scoop out and compost the soft seedy pulp. For long summer squash like zucchini, lay the zucchini on it's side and cut the top 1/3 off length-wise. Use the previous instructions to scoop out and discard the seedy pulp. Set the squash aside in a medium casserole baking dish, and preheat the oven to 375 degree Fahrenheit.

Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened and transparent, about 8 minutes. Add the garlic and stir to coat, and continue sautéing until the garlic is very fragrant. Add the cayenne peppers and stir to combine. Cook until the peppers softened, about 5 minutes more, then add the ground turkey and cook until it's nearly cooked through, breaking it apart with the end of your wooden stirring spoon as it cooks. Add the tomatoes, rice, paprika, salt, garlic powder, black pepper, the basil, and half of the dill and stir to combine. Add 6 ounces of the feta (3/4 of it) and stir until *just* evenly mixed throughout.

Spoon the filling into the squash in the pan, and then spoon any additional filling into the pan around the squash, creating a little nest of filling around each squash. Add the chicken stock to the pan, place the pan in the oven, and bake until the squash is tender when pierced with a fork and the skin is very slightly wrinkled, about 45 minutes. Remove from the oven, sprinkle with the remaining dill and feta, and serve immediately.