Stuffed Acorn Squash
Prepared by: Denise Sullivan, Nutrition Specialist, University of Missouri Extension
October 22, 2017
Yield: 4 servings
(1/2 squash per serving)
- 2 medium acorn squash
- 1/2 pound ground turkey breast
- 1 teaspoon dried rosemary
- 1 teaspoon fennel seed
- 1 teaspoon dried thyme
- 1 teaspoon ground sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped onion
- 2 cups chopped fresh spinach
- 1 egg
- 2 tablespoons milk
- 1½ cups soft bread crumbs
- 1/2 cup dried cranberries
- 2 tablespoons chopped walnuts
- Cut squash in half, remove and discard seeds. Place squash, cut side down, on microwave-safe dish. Cover and microwave on high for 10 minutes.
- Meanwhile, crumble ground turkey into large skillet and brown over medium heat, drain fat. Add rosemary, fennel seed, thyme, sage, salt, pepper and onion. Sauté for 5 minutes. Add spinach and remove from heat.
- In a large bowl, beat egg and milk together. Add breadcrumbs, ground turkey mixture, cranberries and walnuts, mix well.
- Turn squash over, stuff with ground turkey mixture. Cover and microwave for 5-10 minutes more, until squash is tender.
Nutrition information per serving
Total Fat: 12g (3g saturated fat)
Recipe source: Adapted from Taste of Home kitchens
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to https://mydss.mo.gov/food-assistance/food-stamp-program. For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.
Last update: Monday, October 23, 2017