Stuffed Acorn Squash
A healthy and delicious fall recipe. Easy for small families or couples. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Servings: 4 servings
Calories: 352kcal
Ingredients
- 2 acorn squash* halved and seeded
- 1 tbsp olive oil
- 1 lb ground turkey* or beef*
- 1½ cups mushrooms* chopped
- ½ cup chicken* stock or vegetable broth
- 1 tsp black pepper
- 2 tsp rosemary*
- ½ tsp onion powder
- 1 tsp garlic powder
- 1 cup fresh mozzarella shredded
Instructions
- Preheat the oven to 450. Line a baking sheet with parchment paper and spray with olive oil. Place the squash face down on the parchment paper and spray with olive oil. Bake for 20 minutes or until it is tender when pricked with a fork.
- While the squash cooks heat a pan with olive oil. Sauté the turkey for 10-15 minutes. Then add the mushrooms, apples, and spices. Sauté for an additional 5 minutes.
- When the squash is done, scoop out most of the cooked center, leaving a little of the filling in the acorn squash. Add squash that was that was removed into the sauté pan and stir to mix in.
- Add the mixture back into the squash shell and top with cheese.
- Bake at 450 for 5-10 minutes until cheese melts.
Video
Nutrition
Calories: 352kcal | Carbohydrates: 26g | Protein: 37g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 285mg | Potassium: 1268mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1014IU | Vitamin C: 25mg | Calcium: 222mg | Iron: 3mg