TURKEY CHILI STUFFED ACORN SQUASH
320 Cals 28 Protein 29.5 Carbs 12 Fats
PREP TIME:
5 mins
COOK TIME:
40 mins
TOTAL TIME:
45 mins
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:American
What happens when you stuff an acorn squash with turkey chili? You have an edible bowl that”s not just good for you, it tastes great too!
INGREDIENTS
2 acorn squash, halved, seeded
1 pound 93% lean ground turkey
1/2 teaspoon kosher salt
1/3 cup onion, chopped
2 cloves garlic, crushed
10 ounces canned Rotel mild tomatoes with green chilies
1/2 cup canned tomato sauce
1/2 cup water
3/4 tsp cumin
1/4 tsp chili powder
1/4 tsp paprika
1 bay leaf
6 tablespoons shredded sharp cheese, omit for Whole 30 and dairy free
fresh cilantro, for garnish
INSTRUCTIONS
Preheat oven to 400F degrees. 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 3/4 cup chili.
Top with cheese and bake until melted, about 5 minutes. Top with cilantro.
NOTES
To reheat, bake in a 350F oven 20 to 25 minutes or until heated through.
Serving: 1stuffed half, Calories: 320kcal, Carbohydrates: 29.5g, Protein: 28g, Fat: 12g, Saturated Fat: 3.5g, Cholesterol: 91mg, Sodium: 650mg, Fiber: 5g, Sugar: 3.5gBlue Smart Points:5Green Smart Points:5Purple Smart Points:5Points +:8
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