Roasted Acorn Squash Stuffed with Ground Turkey

Here’s a healthy roasted acorn squash dinner that takes less than an hour to make. The best part is the acorn squash not only tastes amazing, but it doubles as a bowl to hold the ground turkey.

I love having squash in the fall or any time of year. This one is so easy to make, and it’s just so pretty. The ground turkey has protein to keep you full, and the squash is high in fiber for good digestion.

I went over my friend Debbie’s house for dinner, and she stuffed it with a veggie puree. It was so delicious I had to make it!

OK, let’s get started.

Preheat the oven to 400°F (204°C). Spray a baking sheet.

Cut squash in half, and scoop out the seeds.

Put 1/2 tbsp. olive oil, salt and pepper on each half of squash.

Make sure to put the squash face down on the baking sheet.

I cooked it both ways and this way is a lot more moist. Cook for 40 minutes or until tender.

While that’s in the oven, put a skillet on medium heat. Add 2 tbsp. olive oil. Dice a shallot and add to skillet.

Chop up mushrooms and add them too.

Drizzle in balsamic vinegar. Once the mushrooms start to sweat out moisture and the shallot is soft add the ground turkey meat.

Sprinkle with salt, black pepper, cayenne pepper, parsley, garlic powder and parmesan cheese. Cook until the meat’s done, about 20 minutes.

When the acorn squash is done, take it out of the oven. Isn’t that so pretty?

Put the oven on broil.

Fill the acorn squash with the meat and mushroom mixture. Sprinkle with parmesan cheese, and put in the oven for 3-5 minutes.

That’s it. Take it out of the oven and enjoy 🙂

Yummm.

ROASTED ACORN SQUASH STUFFED WITH GROUND TURKEY
Time: 58 minutes Servings: 2-4
Ingredients
Acorn Squash 2 Acorn Squash 2 tbsp. Olive Oil Salt to Taste Pepper to Taste 1 tsp. Garlic Powder Ground Turkey 1 lb. 94% Lean Ground Turkey 8 oz. Mushrooms 1 Shallot 1 tbsp. Balsamic Vinegar Salt to Taste Pepper to Taste 1/8 tsp. Cayenne Pepper 1 tbsp. Parsley 1/4 tsp. Garlic Powder 2 tbsp. Parmesan Cheese
Instructions
Preheat the oven to 400°F (204°C). Spray a baking sheet. Cut squash in half, and scoop out the seeds. Put 1/2 tbsp. olive oil, 1/4 tsp. garlic powder, salt and pepper on each half of squash. Put the squash face down on the baking sheet. Cook for 40 minutes or until tender. While that’s in the oven, put a skillet on medium heat, and add 2 tbsp. olive oil. Dice a shallot, chop up 8 oz. mushrooms, and add to skillet. Drizzle in 1 tbsp. balsamic vinegar. Once the mushrooms start to sweat out moisture and the shallot is soft add 1 lb. ground turkey meat. Sprinkle with salt, black pepper, 1/8 tsp. cayenne pepper, 1 tbsp. parsley, 1/4 tap. garlic powder and 2 tbsp. parmesan cheese. Cook until the meat’s done, about 20 minutes. When the acorn squash is done, take it out of the oven. Put the oven on broil. Fill the acorn squash with the meat and mushroom mixture. Sprinkle with parmesan cheese, and put in the oven for 3-5 minutes.