Recipe of the Week
From the taste kitchen of Dr. Sarah Laginess and Family
Turkey Chili Stuffed Acorn Squash
Ingredients
- 2 acorn squash, halved, seeded
- 1 pound 93% lean ground turkey
- ½ tsp kosher salt
- 1/3 cup onion, chopped
- 2 cloves garlic, crushed
- 10 oz can Rotel mild tomatoes with green chilies
- ½ cup canned tomato sauce
- ½ cup water
- ¾ tsp cumin
- ¼ tsp chili powder
- ¼ tsp paprika
- 1 bay leaf
- 6 tbsp shredded sharp cheddar cheese (omit for Whole 30 and dairy free)
- Fresh cilantro, for garnish
Directions
- Preheat oven to 400F. 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 ¾ cup chili.
- Top with cheese and bake until melted, about 5 minutes. Top with cilantro.
Notes:
- I used plain diced tomatoes instead of the Rotel tomatoes.
- It would also be good if you added beans or other cut up veggies such as green or red bell peppers.
Source: https://skinnytaste.com/turkey-chili-stuffed-acorn-squash/
