Turkey Chili Stuffed Acorn Squash
PREP TIME:5 mins
COOK TIME:40 mins
TOTAL TIME:45 mins
What happens when you stuff an acorn squash with turkey chili? You have an edible bowl that's not just good for you, it tastes great too!
Ingredients
- 2 acorn squash (halved, seeded)
- 1 pound 93% lean ground turkey
- 1/2 teaspoon kosher salt
- 1/3 cup onion (chopped)
- 2 cloves garlic (crushed)
- 10 ounces canned Rotel mild tomatoes with green chilies
- 1/2 cup canned tomato sauce
- 1/2 cup water
- 3/4 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1 bay leaf
- 6 tablespoons shredded sharp cheese (omit for Whole 30 and dairy free)
- fresh cilantro (for garnish)
Instructions
- Preheat oven to 400F degrees. Spray a baking sheet with nonstick spray.
- Place squash halves on the baking sheet, cut sides down. Bake until soft, 30 to 35 minutes.
- Meanwhile, in a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and pepper.
- When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat.
- Add the can of Rotel tomatoes, tomato sauce, water, cumin, chili powder, paprika, and bay leaf.
- Cover and simmer over medium-low heat about 25 minutes stirring occasionally.
- Remove bay leaf, flip the squash over and fill each half with 3/4 cup chili.
- Top with cheese and bake until melted, about 5 minutes. Top with cilantro.
Notes
To reheat, bake in a 350F oven 20 to 25 minutes or until heated through.
Serving: 1stuffed half, Calories: 320kcal, Carbohydrates: 29.5g, Protein: 28g, Fat: 12g, Saturated Fat: 3.5g, Cholesterol: 91mg, Sodium: 650mg, Fiber: 5g, Sugar: 3.5g
Freestyle Points: 5
Points +: 8
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