Ingredients
Scale
- 2 medium acorn squash
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped mushrooms
- 1/2 cup chopped bell pepper (any color)
- 1/2 cup chicken broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- Salt and black pepper to taste
- 1/4 cup shredded Parmesan cheese (optional)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Cut each acorn squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side up on a baking sheet.
- In a large skillet, heat olive oil over medium heat. Add ground turkey and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Add onion, garlic, mushrooms, and bell pepper to the skillet. Cook until vegetables are tender, about 5-7 minutes.
- Stir in chicken broth, thyme, sage, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing flavors to meld.
- Spoon the turkey mixture evenly into the hollows of the acorn squash halves.
- Bake for 30-40 minutes, or until the squash is tender.
- If using, sprinkle with Parmesan cheese during the last 5 minutes of baking.
- Garnish with fresh parsley before serving.
Notes
- For a vegetarian option, replace ground turkey with cooked lentils or quinoa.
- You can add other vegetables like spinach or corn to the filling.
- To save time, roast the squash ahead of time.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg