Turkey and Rice Stuffed Acorn Squash
Ingredients
- 3 Tbsps Olive oil
- 3 small Acorn squash
- 1 cup Brown basmati rice
- 1 small Onion
- 2 cloves Garlic
- 1 1/4 lb Ground turkey
- 1 pkg Baby bella mushrooms
- 1 bag Spinach
- 2 Tbsps Vegeta seasoning
- 1/2 tsps Bell pepper flakes
- 6 servings Salt and pepper
- 1/2 cups Bread crumbs
Directions
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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.)
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2
Meanwhile preheat oven to 375 degrees.
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3
Cut squash in half and drizzle with olive oil, salt and pepper. Roast skin side down for 30 minutes.
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4
Heat 1 tablespoon olive oil in large skilled.
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5
Add diced onions. Cook until translucent.
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6
Add garlic and cook for 1 minute longer.
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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.
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8
Add rice and spinach and stir until spinach is just wilted.
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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.
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10
Bake stuffed squash in oven until bread crumbs are browned.
More Details
Source
Spoonacular
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