Stuffed Acorn Squash w/ Turkey & Rice
  1. Preheat oven to 400 F. Spray the fleshy part of the seeded, acorn squash & place halves on a baking sheet, cut side down. Bake for about 20 minutes, or until flesh is slightly tender. Cook rice & grate cheese, set aside
  2. In a skillet, heat 1 Tbsp of oil. Sauté garlic & shallots for 2 minutes. Add the mushrooms, cumin & thyme & sauté another 3 minutes. Remove veggies from pan & set aside in a large mixing bowl.
  3. Add the remaining Tbsp of oil to skillet & brown the ground turkey for about 5 minutes or until no longer pink. Drain if necessary & add to mixing bowl along with cooked rice. Stir to combine well.
  4. Using a spoon, take equal portions of the filling & place into the cavity of each acorn squash half. Place the baking tray back into the 400 F oven & bake for 20 minutes.
  5. Top each acorn squash half with sprinkles of the shredded cheese. Place back in the oven & bake for another 5 minutes or until the cheese is bubbly.
  6. When ready to serve, garnish with sliced green onion.
Recipe Notes
  • To make it easier, microwave the acorn squash for a few minutes, just to soften a bit before attempting to slice in half.