Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Yield:
4
servings
4.94
from
45
votes
Turkey Chili Stuffed Acorn Squash
Prep Time:
5
mins
Cook Time:
40
mins
Total Time:
45
mins
Course:
Dinner
Cuisine:
American
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!
Ingredients
2
acorn squash
(halved, seeded)
1
pound
93% lean ground turkey
1/2
teaspoon
kosher salt
1/3
cup
onion
(chopped)
2
cloves
garlic
(crushed)
10
ounces
canned Rotel mild tomatoes with green chilies
1/2
cup
canned tomato sauce
1/2
cup
water
3/4
tsp
cumin
1/4
tsp
chili powder
1/4
tsp
paprika
1
bay leaf
6
tablespoons
shredded sharp cheese
(omit for Whole 30 and dairy free)
fresh cilantro
(for garnish)
Save
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.
Notes
To reheat, bake in a 350F oven 20 to 25 minutes or until heated through.
Nutrition
Serving:
1
stuffed half
,
Calories:
320
kcal
,
Carbohydrates:
29.5
g
,
Protein:
28
g
,
Fat:
12
g
,
Saturated Fat:
3.5
g
,
Cholesterol:
91
mg
,
Sodium:
650
mg
,
Fiber:
5
g
,
Sugar:
3.5
g
WW Points Plus:
8