How To Make Turkey Chili Stuffed Acorn Squash
Serve this mild and savory turkey chili recipe that perfectly balances the slightly sweet acorn squash. No after-party leftovers with this edible bowl!
Preheat oven to 400 degrees F. Spray a baking sheet with nonstick spray.
Place squash halves on the baking sheet, cut sides down. Bake for about 30 to 35 minutes, until soft.
Meanwhile, in a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and pepper.
When meat is browned and cooked through, add onion and garlic; cook for 3 minutes over medium heat.
Add the can of Rotel tomatoes, tomato sauce, water, cumin, chili powder, paprika, and bay leaf.
Cover and simmer over medium-low heat for about 25 minutes, stirring occasionally.
Remove bay leaf, flip the squash over and fill each half with ¾ cup of chili.
Top with cheese and bake for about 5 minutes, until melted. Top with cilantro.
- Calories: 394.69kcal
- Fat: 17.11g
- Saturated Fat: 6.85g
- Trans Fat: 0.39g
- Monounsaturated Fat: 5.05g
- Polyunsaturated Fat: 3.08g
- Carbohydrates: 33.46g
- Fiber: 5.34g
- Sugar: 5.43g
- Protein: 31.81g
- Cholesterol: 101.71mg
- Sodium: 615.62mg
- Calcium: 280.99mg
- Potassium: 1431.90mg
- Iron: 4.46mg
- Vitamin A: 194.12µg
- Vitamin C: 200.62mg
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