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

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Pour 1/2 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 1/4 tsp. of the salt and the pepper. Bake 20 to 25 minutes more or until tender.

  • Meanwhile, in a 10-inch nonstick skillet heat 1 Tbsp. of the oil over medium. Add ground turkey; cook until browned. Remove turkey.

  • 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 1/2 tsp. salt, and the next three ingredients (through crushed red pepper); heat through.

  • Spoon turkey mixture into squash cavities. Bake 10 minutes. Top with queso fresco and cilantro.

Nutrition Facts

262 calories; 11.4 g total fat; 2.6 g saturated fat; 47 mg cholesterol; 419 mg sodium. 1005 mg potassium; 29.2 g carbohydrates; 5.2 g fiber; 4 g sugar; 14.8 g protein; 1786 IU vitamin a iu; 54 mg vitamin c; 59 mcg folate; 143 mg calcium; 3 mg iron; 90 mg magnesium;