I have been enjoying preparing squash this autumn, and decided it was time to try a new one; acorn squash. I wasn’t sure how it would turn out but I think I have found my new favorite squash!
Not only is it delicious, but it is also a good source of protein and fiber. 1 cup of acorn squash has over 30% of the daily recommended amount for vitamin C, and it also has vitamins E and B6, potassium and magnesium. Next time you see acorn squash at the store or market, don’t skip it. Here is an easy and yummy recipe to try it out.
2 acorn squash
1 lb ground turkey
1 apple peeled, cored and chopped
1 onion chopped
1 green pepper, chopped
Evoo (extra virgin olive oil)
salt and pepper to taste
poultry seasoning to taste
Preheat oven to 400 F
Cut your squash in half and scoop out the seeds. (I use an ice cream scooper.) On a lined baking sheet, spread a little oil to coat and place your squash cut side down. Bake for 30 min
While the squash is baking, prepare the stuffing. Heat some evoo (I eye ball the amount, but just enough to coat the bottom of the pan). Add your onion, apple, and green pepper. Sautee until tender, adding a lil salt and pepper.
Add your ground turkey to the pan. Cook through and season with poultry seasoning to taste.
After the squash has cooked for 30 min, stuff it with the meat mix. You may have some left over, but don’t worry, it will not be wasted. Cover squash with foil and then cook for an additional 30 min. Take out and let your tongue dance the happy dance.
If you have meat left over (I couldn’t fit it all in), I just added it to my plate and ate it as I dug into the meat of the squash. It was DELISH! The squash itself has an amazing taste. I enjoyed with some baked white sweet potato and roasted broccoli. My family LOVED it. I hope you do too! Let me know your thoughts or questions.