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

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
15 mins
total:
1 hr 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

263 calories; protein 14.8g 30% DV; carbohydrates 29.2g 9% DV; exchange other carbs 2; dietary fiber 5.2g 21% DV; sugars 4.2g; fat 11.4g 18% DV; saturated fat 2.6g 13% DV; cholesterol 46.8mg 16% DV; vitamin a iu 1786.3IU 36% DV; vitamin c 53.9mg 90% DV; folate 59.3mcg 15% DV; calcium 142.8mg 14% DV; iron 2.6mg 14% DV; magnesium 90.4mg 32% DV; potassium 1005.2mg 28% DV; sodium 418.8mg 17% DV.