Turkey and rice stuffed acorn squash
Dairy free

Turkey and rice stuffed acorn squash

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

olive oil

3 Tbsps

acorn squash

acorn squash

3 small

basmati rice

basmati rice

185 g

onion

onion

1 small

garlic

garlic

2 cloves

lean ground turkey

lean ground turkey

566.99 g

cremini mushrooms

cremini mushrooms

1 pkg

spinach

spinach

1 bag

vegeta seasoning

vegeta seasoning

2 Tbsps

bell pepper

bell pepper

0.5 tsps

salt and pepper

salt and pepper

6 servings

whole wheat bread crumbs

whole wheat bread crumbs

54 g

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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