Print (No Image)

Stuffed Acorn Squash

Nutrition Facts
Servings per Recipe:
2 servings
 Amount Per Serving
Calories 450
Fat 7g
Sodium 310mg
Total Carbohydrates 29g
Fiber 5g
Protein 25g
1 medium to large acorn squash
1/4 pound lean ground turkey
1/2 cup yellow onion, chopped
1/2 red bell pepper, chopped
1/4 tsp. ground black pepper
1/2 tsp.  garlic powder
1/2 cup prepared barley
1/2 cup low-fat cheddar cheese
  1. Preheat oven to 375 degrees F.
  2. Cut squash in half from stem to tip. Use a sharp knife and a firm grip. Break squash in half and scoop out seeds with a sturdy metal spoon.
  3. Place squash halves, face side up, on a cookie sheet. Spray surfaces with non-stick cooking spray. Roast in oven for 45-60 minutes, until flesh is tender throughout.
  4. Heat a large skillet on stovetop and spray with non-stick cooking spray.
  5. Sauté ground turkey, chopped onions, and red bell pepper until turkey is cooked through and vegetables are tender, about 5-10 minutes. Season with black pepper and garlic powder. Add cooked barley.
  6. Stuff squash with ground turkey mixture. Top each with 1/4 cup cheese. Place in oven for 2-5 minutes, until cheese is melted.

 Note: You can save seeds and roast like you would pumpkin seeds!

Add a Note:

Share this recipe with your friends    Share on Facebook    Tweet on Twitter