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Turkey-Stuffed Acorn Squash

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"A family favorite, handed down by my mom, this turkey-stuffed acorn squash is nice to fix for company, as well as for routine meals. It's filling, literally!"
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Ingredients

1 h 10 m servings 493
Original recipe yields 4 servings (4 squash halves)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
  2. Slice a small disc off the bottom of each squash half; this will give you a flat surface for serving. Brush butter over the flesh. Place squash cut-sides down on the baking sheet.
  3. Bake in the preheated oven until tender when pierced with a knife, about 45 minutes.
  4. While squash is baking, mix turkey, Cheddar cheese, sour cream, green onions, green chiles, olives, garlic salt, cumin, pepper, and paprika in a bowl. Set aside.
  5. Stuff cooked squash halves with equal amounts of the turkey filling.
  6. Return to the oven and bake until filling is heated through, 15 to 20 minutes.

Footnotes

  • Cook's Notes:
  • This recipe adapts easily to ethnic flavors by using different meat, cheese, and spice mixtures. You can use ground turkey or chicken instead.
  • Using fat-free sour cream and cheese cuts back the calorie count. Substitute plain yogurt for the sour cream if preferred.

Nutrition Facts


Per Serving: 493 calories; 26.8 31.8 34.8 113 1279 Full nutrition

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