Turkey Chili Stuffed Acorn Squash
My favorite part about fall is the food. Specifically the squash. Squash is packed with fiber, vitamins, and minerals and is so incredibly tasty. Using squash in place of other starchier foods like bread, pasta and rice saves you a lot of calories and carbohydrates, which can help prevent unwanted holiday weight gain. This recipes is so tasty and filling it’s hard to believe it is healthy. Served inside of the acorn squash, it is also so visually interesting and will you having feeling the fall season, even if it is still 80 degrees outside.
Preheat oven to 400 degrees. Spray a baking sheet with non-stick spray. Place squash halves on the baking sheet, cut sides down. Bake for 30-35 Minutes until soft.
While the squash roasts, brown turkey in a large skillet over medium high heat, breaking into smaller pieces as it cooks with a spoon. Once browned, add onion, garlic, salt and pepper and cook for another 2-3 minutes.
Add the tomatoes, tomato sauce, water, cumin, chili powder, and paprika and stir to combine. Simmer for 20 Minutes.
Remove the squash from the oven and flip over. Divide the turkey tomato mixture evenly between the 4 squash halves. Sprinkle with cheese and bake until melted, usually another 5 minutes. Top with cilantro if desired.
0 servings
Ingredients
Directions
Preheat oven to 400 degrees. Spray a baking sheet with non-stick spray. Place squash halves on the baking sheet, cut sides down. Bake for 30-35 Minutes until soft.
While the squash roasts, brown turkey in a large skillet over medium high heat, breaking into smaller pieces as it cooks with a spoon. Once browned, add onion, garlic, salt and pepper and cook for another 2-3 minutes.
Add the tomatoes, tomato sauce, water, cumin, chili powder, and paprika and stir to combine. Simmer for 20 Minutes.
Remove the squash from the oven and flip over. Divide the turkey tomato mixture evenly between the 4 squash halves. Sprinkle with cheese and bake until melted, usually another 5 minutes. Top with cilantro if desired.
