Turkey and Rice Stuffed Acorn Squash
If you have roughly 45 minutes to spend in the kitchen, Turkey and Rice Stuffed Acorn Squash might be an excellent dairy free recipe to try. For $2.82 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 413 calories, 29g of protein, and 10g of fat each. If you have olive oil, spinach, onion, and a few other ingredients on hand, you can make it. 35 people were impressed by this recipe. It works well as a budget friendly main course. It is brought to you by Foodista. With a spoonacular score of 92%, this dish is amazing. Similar recipes include Turkey and Rice Stuffed Acorn Squash, Butternut Squash Noodle Turkey Bolognese Stuffed Acorn Squash with Melted Gruyere: Two Ways, and Butternut Squash Noodle Turkey Bolognese Stuffed Acorn Squash with Melted Gruyere: Two Ways.
Servings: 6
Ingredients:
3 tablespoons olive oil
3 smalls acorn squash
1 cup brown basmati rice
1 small onion
2 cloves garlic
1 1/4 pounds (or 1 package) lean ground turkey
1 package baby bella mushrooms
1 bag spinach
2 tablespoons vegeta seasoning
1/2 teaspoon bell pepper flakes
Salt and pepper
1/2 cup whole wheat bread crumbs
Equipment:
oven
frying pan
Cooking instruction summary:
Prepare rice according to package instructions. (I either cook the rice in chicken stock, or this time I used water and added 1 tablespoon vegeta seasoning to the water to add flavor to the rice as it cooks.) Meanwhile preheat oven to 375 degrees. Cut squash in half and drizzle with olive oil, salt and pepper. Roast skin side down for 30 minutes. Heat 1 tablespoon olive oil in large skilled. Add diced onions. Cook until translucent. Add garlic and cook for 1 minute longer. Add turkey, 1 tablespoon vegeta, red pepper, salt and pepper. Cook until turkey is browned and almost cooked through. Rough chop the mushrooms and add to the pan. Cook until mushrooms are softened. Add rice and spinach and stir until spinach is just wilted. Stuff the squash with the meat and rice mixture and top with bread crumbs. (Either toss bread crumbs with 2 teaspoons olive oil, or I just spray them with spray olive oil to make sure that they brown in the oven. Bake stuffed squash in oven until bread crumbs are browned.
Step by step:
1. Prepare rice according to package instructions. (I either cook the rice in chicken stock, or this time I used water and added 1 tablespoon vegeta seasoning to the water to add flavor to the rice as it cooks.)
2. Meanwhile preheat oven to 375 degrees.
3. Cut squash in half and drizzle with olive oil, salt and pepper. Roast skin side down for 30 minutes.
4. Heat 1 tablespoon olive oil in large skilled.
5. Add diced onions. Cook until translucent.
6. Add garlic and cook for 1 minute longer.
7. Add turkey, 1 tablespoon vegeta, red pepper, salt and pepper. Cook until turkey is browned and almost cooked through. Rough chop the mushrooms and add to the pan. Cook until mushrooms are softened.
8. Add rice and spinach and stir until spinach is just wilted.
9. Stuff the squash with the meat and rice mixture and top with bread crumbs. (Either toss bread crumbs with 2 teaspoons olive oil, or I just spray them with spray olive oil to make sure that they brown in the oven.
10. Bake stuffed squash in oven until bread crumbs are browned.
Nutrition Information:
covered percent of daily need
