Description
Deliciously stuffed acorn squash with ground turkey and spices.
Ingredients
Scale
- 2 acorn squash (halved, seeded)
- 1 pound 93% lean ground turkey
- 1/2 teaspoon kosher salt
- 1/3 cup onion (chopped)
- 2 cloves garlic (crushed)
- 10 ounces canned Rotel mild tomatoes with green chilies
- 1/2 cup canned tomato sauce
- 1/2 cup water
- 3/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1 bay leaf
- 6 tablespoons shredded sharp cheese (omit for Whole 30 and dairy free)
- fresh cilantro (for garnish)
Instructions
- Preheat oven to 400F degrees. Spray a baking sheet with nonstick spray.
- Place squash halves on the baking sheet, cut sides down. Bake until soft, 30 to 35 minutes.
- Meanwhile, in a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and pepper.
- When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat.
- Add the can of Rotel tomatoes, tomato sauce, water, cumin, chili powder, paprika, and bay leaf.
- Cover and simmer over medium-low heat about 25 minutes stirring occasionally.
- Remove bay leaf, flip the squash over and fill each half with 3/4 cup chili.
- Top with cheese and bake until melted, about 5 minutes. Top with cilantro.
Notes
- This dish can be made Whole 30 and dairy-free by omitting the cheese.
- Adjust spices according to taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 90mg