What happens when you stuff an acorn squash with a delicious turkey chili recipe? You have an edible bowl that’s not just good for you, it tastes great too!
Turkey Chili Stuffed Acorn Squash
- 2 Acorn squash, halved, seeded
- 1 lb. 93% lean ground turkey
- ½ tsp. Kosher salt
- ⅓ cup Onion, chopped
- 2 Cloves garlic, crushed
- 10 oz. Canned Rotel mild tomatoes with green chilies
- ½ cup Canned tomato sauce
- ½ cup Water
- ¾ tsp. Cumin
- ¼ tsp. Chili powder
- ¼ tsp. Paprika
- 1 Bay leaf
- 6 tsp. Shredded sharp cheese, omit for Whole 30 and dairy free
- fresh cilantro, for garnish
- 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.
- To reheat, bake in a 350F oven 20 to 25 minutes or until heated through.
- % Daily Value *
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.