High protein Recipe Turkey Chili Stuffed Acorn Squash
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
