Description
What happens when you stuff an acorn squash with turkey chili? You have an edible bowl that’s not just good for you, it tastes great too!
Yield: 4servings | Serving Size: 1stuffed half
Ingredients
2acorn squash, halved, seeded
1pound93% lean ground turkey
1/2teaspoonkosher salt
1/3cuponion, chopped
2clovesgarlic, crushed
10ouncescanned Rotel mild tomatoes with green chilies
1/2cupcanned tomato sauce
1/2cupwater
3/4tspcumin
1/4tspchili powder
1/4tsppaprika
1bay leaf
6tablespoonsshredded 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.
Last Step:
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Notes
To reheat, bake in a 350F oven 20 to 25 minutes or until heated through.
Nutrition
Serving: 1stuffed half, Calories: 320kcal, Carbohydrates: 29.5g, Protein: 28g, Fat: 12g, Saturated Fat: 3.5g, Cholesterol: 91mg, Sodium: 650mg, Fiber: 5g, Sugar: 3.5g
