After indulging a little too much this holiday season, I made a resolution to get back in the kitchen more in 2017. I have way too many cookbooks. So my plan is to try a couple new recipes each week. I use recipes as inspiration. I take from them new cooking techniques and ideas and then modify them to create my own delicious dishes. The following recipe was inspired by the acorn squash recipe in the Racing Weight Cookbook. It is a hearty, nutrient rich, high volume meal and a great way to enjoy acorn squash. It not only tastes great but is super easy and will impress your guests with its presentation. I like to pair it with a spinach salad and crusty whole grain bread. After I posted the pic of this dish to Instagram, the recipe was requested by a few people – so here you go. Enjoy!
Allison’s Turkey Stuffed Acorn Squash
1 acorn squash
1 lb. ground turkey
1-2 cups sliced mushrooms
1/2 medium onion
1 tsp oregano
1 tsp dried basil
1/2 tsp salt
1/2 tsp black pepper
1/3 cup shredded mozzarella
- Preheat the oven to 375°F. Slice the squash in half from stem to root and scoop out the seeds. Drizzle cut-side with olive oil and sprinkle with salt and black pepper.
- Place the squash halves cut-side-up in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Place in oven.
- Roast the squash until soft and tender when poked with a fork, 30 to 50 minutes. Exact roasting time will depend on the size of your squash.
- While the squash roasts, sauté turkey, onion, mushrooms and seasonings until cooked.
- Once the squash is tender, remove from the oven and set oven to broil. Carefully poor liquid out of pan. Stuff squash halves with turkey mixture and sprinkle with cheese. Return to oven for 3-5 minutes or until cheese has melted.
- Remove from oven and serve!
Nutrition Information (1 serving = 1/2 acorn squash; 1/2 turkey mixture): 420 calories, 16g fat, 28g carbohydrate, 5g fiber, 40g protein