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Turkey Piccadillo-Stuffed Acorn Squash
Recipes
Turkey Piccadillo-Stuffed Acorn Squash
6 servings
20 minutes total

Ingredients

  • 3 small acorn squash (about 3 lb)
  • 1 tablespoon canola oil
  • 8 oz tomato trinity (fresh diced tomatoes, onions, bell peppers)
  • 2 teaspoons minced roasted garlic
  • 1 lb ground turkey breast (or ground turkey)
  • 1 teaspoon kosher salt
  • 2 teaspoons salt-free Italian seasoning
  • 1 cup unsalted vegetable stock (or broth)
  • 1 cup chunky tomato garlic pasta sauce
  • 1 (8.8-oz) package precooked brown rice
  • ⅓ cup raisins

Steps

    1. Cut squash in half from tip to stem; scoop out seed with a spoon. Place squash, flesh side up, in a 13- x 9-inch microwave-safe dish; cover and microwave on HIGH for 8–10 minutes or until fork tender (microwave in batches, if needed). Set aside.
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil, trinity mix, and garlic in pan; cook 2–3 minutes, stirring occasionally, or until vegetables are tender. Stir in turkey, salt, and seasoning; cook 3–4 minutes, stirring to crumble meat, or until turkey begins to brown.
    3. Add stock, pasta sauce, rice, and raisins to pan; cook and stir 2–3 minutes, or until mixture has thickened and turkey is 165°F. Place hot squash halves carefully on platter; fill each evenly with turkey mixture. Serve.

Amount per ⅙ recipe serving: Calories 350, Total Fat 6g, Sat Fat 1g, Trans Fat 0g, Chol 50mg, Sodium 510mg, Total Carb 54g, Fiber 9g, Sugars 12g, Protein 22g, Calc 10%, Vitamin A 20%, Vitamin C 50%, Iron 15%