Stuffed Squash

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 582.1
  • Total Fat: 16.3 g
  • Cholesterol: 90.9 mg
  • Sodium: 905.6 mg
  • Total Carbs: 76.7 g
  • Dietary Fiber: 10.5 g
  • Protein: 31.4 g

View full nutritional breakdown of Stuffed Squash calories by ingredient
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Number of Servings: 5


    Squash, winter, acorn, raw, 5 squash (4 inch dia)
    Turkey-Jenni-O Italian Style Seasoned Ground Turkey, 20 oz
    Extra Virgin Olive Oil, 1 tbsp
    Onions, raw, 0.5 cup, chopped
    Celery, raw, 0.5 cup, diced
    Carrots, raw, 0.5 cup, chopped
    White Wine, 8 fl oz
    Brown rice (1 cup cooked), 2 serving
    Wild Rice, 1 cup
    GREEN GIANT Chopped Spinach Frozen 1/3 cup svg, 6 serving
    Diamond Crystal - Kosher Salt, 0.25 tsp
    Pepper, black, 2 dash
    Butter, salted, 5 pat (1" sq, 1/3" high)


Preheat oven to 400f.
Cut top off squash and scoop out the seeds. Put divided butter into the cavity of each squash. 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 raw. Remove the meat from the pan, add the olive oil, and saute the veggies until they begin to soften, approximately 7-10 mins. De-glaze the pan with the white wine.
Return the turkey to the pan along with the cooked rice, spinach, oregano, salt, and pepper to taste. Stirring constantly, heat mixture thoroughly, approximately 2-3 mins. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately.

Serving Size: Makes 5 individual servings

Number of Servings: 5

Recipe submitted by SparkPeople user GENEVIEVE1886.

TAGS:  Poultry |

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