Turkey Stuffed Acorn Squash
Recipe: #6578
September 22, 2012
Categories: Turkey, Squash, Sunday Dinner, Oven Bake, High Fiber, Low Fat, No Eggs, Non-Dairy, Kosher Meat, more
"Makes a nice Fall meal for two people but can be doubled"
Ingredients
Nutritional
- Serving Size: 1 (401.1 g)
- Calories 408.6
- Total Fat - 26.2 g
- Saturated Fat - 9.7 g
- Cholesterol - 65.5 mg
- Sodium - 734.7 mg
- Total Carbohydrate - 26.9 g
- Dietary Fiber - 3.8 g
- Sugars - 12.9 g
- Protein - 15.7 g
- Calcium - 128.8 mg
- Iron - 2.9 mg
- Vitamin C - 6.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 F. Spray a 11 × 7-inch baking dish with nonstick cooking spray.
Step 2
Cut the squash in half lengthwise. Remove and discard the seeds. Place cut side down in prepared baking dish. Bake for 50 minutes.
Step 3
Combine turkey, celery, onion and salt in a large skillet. Cook over medium-high heat, stirring frequently, until turkey is browned and crumbly, about 8 minutes; drain well.
Step 4
Add salt, cinnamon and curry powder to turkey mixture. Cook, stirring frequently, for 1 minute. Stir in the applesauce, bread cubes and currents.
Step 5
Turn over squash in baking dish. Spoon equal portions of the turkey mixture into each squash half. Bake for 20 minutes. Serve immediately.
Tips
No special items needed.