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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Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
4
Yield:
4 squash halves
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.

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  • 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.

  • Bake in the preheated oven until tender when pierced with a knife, about 45 minutes.

  • 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.

  • Stuff cooked squash halves with equal amounts of the turkey filling.

  • Return to the oven and bake until filling is heated through, 15 to 20 minutes.

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

493 calories; protein 34.8g; carbohydrates 31.8g; fat 26.8g; cholesterol 113mg; sodium 1278.9mg. Full Nutrition
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