Dairy free

Turkey and rice stuffed acorn squash

Name: Turkey and rice stuffed acorn squash
Total time: 45 min
Yield: 6 servings
Ingredients: 3 Tbsps olive oil; 3 small acorn squash; 1 cup basmati rice; 1 small onion; 2 cloves garlic; 1.25 pounds lean ground turkey; 1 pkg cremini mushrooms; 1 bag spinach; 2 Tbsps vegeta seasoning; 0.5 tsps bell pepper; 6 servings salt and pepper; 0.5 cup whole wheat bread crumbs

Turkey and Rice Stuffed Acorn Squash, a dairy-free dish, is a nutritious main course that covers 34% of your daily vitamins and minerals requirements. Best for a cozy dinner, it takes 45 minutes to prepare and cook.

Ingredients

olive oil

3 Tbsps

acorn squash

3 small

basmati rice

1 cup

onion

1 small

garlic

2 cloves

lean ground turkey

1.25 pounds

cremini mushrooms

1 pkg

spinach

1 bag

vegeta seasoning

2 Tbsps

bell pepper

0.5 tsps

salt and pepper

6 servings

whole wheat bread crumbs

0.5 cup

Method

Prepare rice according to package instructions. (I either cook the rice in chicken stock, or this time I used water and added 1 tablespoon vegeta seasoning to the water to add flavor to the rice as it cooks.)
Meanwhile preheat oven to 375 degrees.
Cut squash in half and drizzle with olive oil, salt and pepper. Roast skin side down for 30 minutes.
Heat 1 tablespoon olive oil in large skilled.
Add diced onions. Cook until translucent.
Add garlic and cook for 1 minute longer.
Add turkey, 1 tablespoon vegeta, red pepper, salt and pepper. Cook until turkey is browned and almost cooked through. Rough chop the mushrooms and add to the pan. Cook until mushrooms are softened.
Add rice and spinach and stir until spinach is just wilted.
Stuff the squash with the meat and rice mixture and top with bread crumbs. (Either toss bread crumbs with 2 teaspoons olive oil, or I just spray them with spray olive oil to make sure that they brown in the oven.
Bake stuffed squash in oven until bread crumbs are browned.

Nutrition:

411 kcal

Carbs

57 g

Fat

9 g

Protein

28 g

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