Mexican Stuffed Acorn Squash

Mexican Stuffed Acorn Squash

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From: Diabetic Living Magazine

Fall favorite acorn squash gets a Mexican twist with a spicy-as-you-like-it turkey and veggie stuffing.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3 acorn squash (1¼ pounds each), halved and seeded
  • Nonstick cooking spray
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons canola oil
  • 12 ounces 93%-lean ground turkey
  • ¾ cup chopped green sweet pepper
  • ½ cup chopped onion
  • 1¼ cups cubed yellow summer squash
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, drained
  • 1 teaspoon salt-free fiesta lime seasoning, such as Mrs. Dash brand
  • ¼ teaspoon crushed red pepper (optional)
  • 6 tablespoons crumbled queso fresco
  • 3 tablespoons snipped fresh cilantro

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F. Pour ½ inch water into a large roasting pan; add acorn squash, cut sides down. Bake 30 minutes. Turn squash halves cut sides up; coat with cooking spray and sprinkle with ¼ tsp. of the salt and the pepper. Bake 20 to 25 minutes more or until tender.
  2. Meanwhile, in a 10-inch nonstick skillet heat 1 Tbsp. of the oil over medium. Add ground turkey; cook until browned. Remove turkey.
  3. In skillet heat remaining 1 Tbsp. oil over medium. Add green pepper and onion; cook 5 to 7 minutes or until onion is tender, stirring occasionally. Add summer squash; cook and stir 3 minutes or just until squash is tender. Stir in turkey, remaining ½ tsp. salt, and the next three ingredients (through crushed red pepper); heat through.
  4. Spoon turkey mixture into squash cavities. Bake 10 minutes. Top with queso fresco and cilantro.

Nutrition information

  • Serving size: 1 stuffed squash half
  • Per serving: 262 calories; 11 g fat(3 g sat); 5 g fiber; 29 g carbohydrates; 15 g protein; 59 mcg folate; 47 mg cholesterol; 4 g sugars; 1,786 IU vitamin A; 54 mg vitamin C; 143 mg calcium; 3 mg iron; 419 mg sodium; 1,005 mg potassium
  • Nutrition Bonus: Vitamin C (90% daily value), Vitamin A (36% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 vegetable, 1½ starch, 1½ lean meat, 1½ fat

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