Turkey & Brown Rice Stuffed Acorn Squash

Growing up, we ate acorn squash as one would a sweet potato – a little brown sugar and butter, and it was mighty fine. Now that my palette is a bit more sophisticated, I don’t need the sweetness to enjoy a nice squash.

Acorn squash contains a lot of folate, which among other  things can prevent colon cancer, and when consumed by pregnant women, reduces the chance for birth defects. It is also full of fiber and magnesium, which aids in digestion.

I’ve made stuffed bell peppers before {think meatloaf, couscous & Parmesan, etc.}, but I had yet to make a stuffed squash. I thought I would keep it simple by using ground turkey and rice, and it turned out delicious.


| Turkey & Brown Rice Stuffed Acorn Squash

2 acorn squash, halved

12 oz ground turkey meat

1 C uncooked brown rice

1/2 C chopped onion

1/2 C spinach, roughly chopped

2 TSP olive oil

2 eggs

1/2 C mozzarella cheese {optional}

1/2 TSP thyme

1/2 TSP sea salt

1/8 TSP lemon pepper

Place acorn halves, open face down, in a 350 degree preheated oven. In a small pot, cook the rice as the package directs, but cut off 5-10 minutes of cooking time, leaving rice a little uncooked. Set aside in a large bowl. In another pan, on medium heat, lightly sautee onions in 1 TSP olive oil for a few minutes. Add in the chopped spinach and continue cooking until spinach is wilted. Add to rice.

In the same pan, using the rest of the olive oil, cook the turkey meat, adding in the thyme, salt and lemon pepper. Once the meat is almost fully cooked, remove from heat and add to the sauteed vegetables.

When the meat mixture is cool, add in two eggs, and with your hands or a potato masher, thoroughly combine everything. After the squash have been roasting for about 30 minutes, take them out of the oven and spoon the stuffing into the center of each squash. Sprinkle a couple tablespoons of cheese over the top of each serving {optional}. Place them back on the baking dish and continue cooking in the oven for 7 minutes. Set your oven on broil, and leave for 2-3 more minutes, or until cheese begins to get light brown spots.

Stuffed Acorn Squash 1



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