Stuffed Acorn Squash
- Number of Servings: 2
Ingredients
1 small acorn squash, 1 to 1 1/4 pounds1 tablespoons unsalted butter, cut into 2 pieces6 oz lean ground turkey1/2 tablespoon olive oil1/4 C chopped onion1/4 C chopped celery1/4 C chopped carrot2 fl. oz. white wine1/3 cups cooked rice1/2 (10-ounce) package frozen spinach, completely thawed, drained and chopped2 Tbsp toasted pine nuts3/4 teaspoons dried oreganoGenerous pinch kosher saltFreshly ground black pepper
Preheat the oven to 400 degrees F.
Cut the squash in half and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 piece of the butter in the cavity of each squash half. Set squash on a sheet pan lined with parchment paper. Set aside.
In a large saute pan over medium heat, brown the ground turkey until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
Return the turkey to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash and bake for 1 hour or until the squash is tender. Serve immediately.
Number of Servings: 2
Recipe submitted by SparkPeople user THEMIS27.
Cut the squash in half and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 piece of the butter in the cavity of each squash half. Set squash on a sheet pan lined with parchment paper. Set aside.
In a large saute pan over medium heat, brown the ground turkey until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine.
Return the turkey to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash and bake for 1 hour or until the squash is tender. Serve immediately.
Number of Servings: 2
Recipe submitted by SparkPeople user THEMIS27.
Nutritional Info Amount Per Serving
- Calories: 428.3
- Total Fat: 21.5 g
- Cholesterol: 90.5 mg
- Sodium: 272.9 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 6.1 g
- Protein: 23.8 g
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