Turkey and Rice Stuffed Acorn Squash

Turkey and Rice Stuffed Acorn Squash

Turkey and Rice Stuffed Acorn Squash

45 minutes

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Details
  • Serving Size:   6
  • Dairy-Free:   True
  • Weight Watchers:   7 Points
Cuisine
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
Comments
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
Instructions

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.

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