Turkey Chili Stuffed Acorn Squash
User Reviews
5
Turkey Chili Stuffed Acorn Squash
Description
This recipe begins by baking acorn squash halves cut side down until tender. Meanwhile, ground turkey is browned and cooked with onion and garlic, then simmered with canned Rotel tomatoes, tomato sauce, and a blend of cumin, chili powder, paprika, and a bay leaf to develop rich chili flavors.
Once the squash is soft, it is flipped and filled with the turkey chili, then topped with shredded cheese which melts during a brief return to the oven. The dish is garnished with fresh cilantro for brightness, making for a comforting meal that balances the slightly sweet, soft squash with savory, spiced meat filling.
The stuffed squash works well as an entrée and pairs with simple sides or a fresh salad. It is suitable for those looking for a warm, filling dish with good portions of protein and vegetables.
Leftovers or pre-prepped squash can be reheated in the oven until warmed through. Cheese can be omitted for dairy-free or specific diets without impacting the core flavors.
Ingredients
- 2 acorn squash (halved, seeded)
- 1 pound ground turkey 93% lean
- 1/2 teaspoon kosher salt
- 1/3 cup onion (chopped)
- 2 cloves garlic (crushed)
- 10 ounces Rotel mild tomatoes canned, with green chilies
- 1/2 cup tomato sauce canned
- 1/2 cup water
- 3/4 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1 bay leaf
- 6 tablespoons cheese omit for Whole 30 and dairy free, shredded, sharp
- cilantro for garnish, fresh
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
- Reheat leftovers in a 350°F oven for 20 to 25 minutes until thoroughly warm.
- Omitting cheese adapts the dish for dairy-free or Whole 30 diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1stuffed half | |
| Calories | 320kcal | 16% |
| Carbohydrates | 29.5g | 10% |
| Protein | 28g | 56% |
| Fat | 12g | 18% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 91mg | 30% |
| Sodium | 650mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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