Turkey Stuffed Acorn Squash with Spinach

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turkey stuffed acorn squash

We are celebrating beginning of Fall with this first ever recipe posted on Clean Eating Organic aka CEO – Turkey Stuffed Acorn Squash wit hSpinach. Any stuffed recipe means comfort food – lasagna roll ups, stuffed peppers or cabbage rolls. They all contain delicious sauce, layers upon layers of flavours and are so comforting on a chilly Fall night. We love Fall and healthy food!

turkey stuffed acorn squash

Past weekend at the farmer’s market, I couldn’t walk by this cute heart shaped organic squash. If you are still on a fence about squash because of a fear to chop off a finger while cutting it, don’t be. We found a very easy trick to cup them open.

Place a rubber mat under the cutting board and a towel on top. That way neither the board, nor squash will slide. Place squash on the towel and cut through using long serrated knife, basically a bread knife. Cut all around. You might get some help from a meat tenderizer in a special case but we found it wasn’t necessary. Easy peasy. Now scoop out the seeds.

turkey stuffed acorn squash

For stuffing, we chose lean ground turkey meat, superfood spinach and/or kale and fresh herbs like rosemary and parsley. Sweet tender squash flesh gets roasted in the oven while you quickly prep stuffing on a stove top.

turkey stuffed acorn squash

This festive dish looks glorious, tastes delicious and takes 30 minutes the most. Wow your guests and prove to your family that Clean Eating isn’t complicated or boring by making this Turkey Stuffed Acorn Squash with Spinach. Then come back and let us know how everyone liked it in the comments below.

Turkey and Spinach Stuffed Acorn Squash

Yeild

6 servings

Ingredients

Squash: 3 smaller acorn squash, about 1.5 lbs each 1 tbsp olive oil, extra virgin Pinch of salt and pepper Stuffing: 1 medium onion, finely chopped 3 garlic cloves, minced 1 tbsp olive oil, extra virgin 1 lb ground turkey, extra lean 3 cups spinach and/or kale, packed and coarsely shopped 2 tbsp tomato paste 1 small rosemary sprig, finely chopped leaves & stem discarded 3 tbsp parsley, finely chopped 1/2 tsp salt 1/8 tsp ground black pepper 3/4 cup shredded Cheddar or Mozzarella cheese, packed & divided

Directions

  1. Preheat oven to 450 degrees F.
  2. To cut squash open, place a rubber mat under the cutting board and a towel on top. Place squash on the towel and cut through using long serrated knife, basically a bread knife. Cut all around. You might get some help from a meat tenderizer in a special case but we found it wasn’t necessary. Now scoop out the seeds.
  3. Place squash cut side up on a large baking sheet. Brush with 1 tbsp of oil and sprinkle with salt and pepper. Bake for 30 minutes.
  4. In the meanwhile, prepare the stuffing by first placing large skillet on a low-medium heat. Add remaining olive oil and tilt the skillet to coat. Add onion and garlic; cook until translucent, stirring occasionally. Now add turkey and cook for another 7 minutes, stirring and breaking into pieces. Add remaining ingredients (except cheese) and cook for a few more minutes. Remove from heat and stir in 1/2 cup cheese.
  5. Stuff opening of each pre-roasted and cooled until safe to handle squash half with stuffing, dividing evenly. Sprinkle with remaining cheese. Return to the oven and bake for another 25 minutes or until tops start to turn golden brown. Serve hot.

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