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Turkey Chili Stuffed Acorn Squash
4.96
from
62
votes
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!
Prep Time:
5
minutes
mins
Cook Time:
40
minutes
mins
Total Time:
45
minutes
mins
Yield:
4
servings
Course:
Dinner
Cuisine:
American
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)
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:
9