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Turkey Chili Stuffed Acorn Squash

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 4 servings

Ingredients

  • 2 acorn squash halved and seeded
  • 1 lb 93% lean ground turkey
  • 1/2 tsp kosher salt
  • 1/3 cup Onion chopped
  • 2 cloves Garlic crushed
  • 10 oz 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
  • 2 tbs Chopped Cilantro for garnish
  • 1/2 tsp black pepper

Instructions

  • Preheat Over to 400F. Spray a cooking sheet or put foil down on the pan.
  • Place squash halves on the baking sheet, cut sides down. Make sure all the seeds have been removed. Bake until soft, about 30 minutes.
  • Meanwhile, in a large skillet, brown turkey over medium heat, breaking it up as it cooks into smaller pieces and season with salt and pepper.
  • When meat is cooked, strain and place back in pan. Add in onion and garlic, cook 3 minutes over medium heat. Next, 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, until sauce reduces and thickens slightly.
  • Remove bay leaf, flip the squash over and fill each half with 3/4 cup of chili. Top with some cilantro and enjoy!

Notes