Stuffed Acorn Squash

Stuffed Acorn Squash

Entree

Prep time: 30 mins

Total time: 1 hour 30 mins

INGREDIENTS

3 acorn squash, halved, seeds removed
2 tsp cooking oil (divided)
A few pinches of salt and pepper (divided)
1 yellow onion, diced
2 celery stalks, diced
4 oz. baby Bella mushrooms, diced
1 pound 93% lean ground turkey
1 apple, diced
1/2 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried sage
2 Tbsp broth of choice, apple juice, or water
1/4 cup unsweetened dried cranberries
3 Tbsp parmesan cheese, grated
2 Tbsp bread crumbs

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INSTRUCTIONS

Preheat oven to 375 degrees F. Lightly brush acorn squash with oil and sprinkle with salt and pepper. Roast for 1 hour or until browning just begins.
Heat 1 tsp of oil in a non-stick skillet over medium-high heat. Add onion, celery, mushrooms, a pinch of salt and pepper, and saute until onions are translucent, about 8-10 minutes. Remove from skillet and set aside.
Return skillet to stove and add turkey, Worcestershire, garlic, thyme, sage, and a pinch of salt and pepper. Saute until slightly browned. Add apple and broth, and saute until turkey is browned through.
Reduce to low heat. Add sautéed onion mixture, dried cranberries, parmesan, and bread crumbs. Stir until combined and heated through.
Portion turkey stuffing into each roasted acorn squash. Enjoy!

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NUTRITION INFORMATION

SERVING SIZE: 1/2 stuffed acorn squash

CALORIES: 290

FAT: 4.5g

SATURATED FAT: 1g

CARBOHYDRATES: 45g

SUGAR: 17g

SODIUM: 710mg

FIBER: 13g

PROTEIN: 23g

CHOLESTEROL: 30mg

APPETIZERS/SNACKS

BREAKFAST

ENTRÉE

DESSERT

PASTA

SOUP

SALAD

SIDE

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