Turkey and Rice Stuffed Acorn Squash

Name: Turkey and Rice Stuffed Acorn Squash
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Cuisine: Asian
Ingredients: 3 tbsp Olive Oil (3 tablespoons olive oil); 3 pieces Acorn Squash (3 smalls acorn squash); 1 cup Brown Basmati Rice (1 cup brown basmati rice); 1 piece Yellow Onion (1 small onion); 2 cloves Garlic (2 cloves garlic); 1 ¼ lb Ground Turkey (1 1/4 pounds (or 1 package) lean ground turkey); 1 package Crimini Mushrooms (1 package baby bella mushrooms); 1 package Spinach (1 bag spinach); 2 tbsp Vegeta (2 tablespoons vegeta seasoning); ½ tsp Bell Pepper (1/2 teaspoon bell pepper flakes); 0 pieces Salt and Pepper (Salt and pepper); ½ cup Bread Crumbs (1/2 cup whole wheat bread crumbs)

65 minAsian

Servings6

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Dairy Free

Steps

1Prepare rice according to package instructions. (I either cook the rice in chicken stock, or this time I used water and added 1 tablespoon vegeta seasoning to the water to add flavor to the rice as it cooks.)
2Meanwhile preheat oven to 375 degrees.
3Cut squash in half and drizzle with olive oil, salt and pepper. Roast skin side down for 30 minutes.
4Heat 1 tablespoon olive oil in large skilled.
5Add diced onions. Cook until translucent.
6Add garlic and cook for 1 minute longer.
7Add turkey, 1 tablespoon vegeta, red pepper, salt and pepper. Cook until turkey is browned and almost cooked through. Rough chop the mushrooms and add to the pan. Cook until mushrooms are softened.
8Add rice and spinach and stir until spinach is just wilted.
9Stuff the squash with the meat and rice mixture and top with bread crumbs. (Either toss bread crumbs with 2 teaspoons olive oil, or I just spray them with spray olive oil to make sure that they brown in the oven.
10Bake stuffed squash in oven until bread crumbs are browned.