So flavorful, light, and satisfying, the seasoned ground turkey makes the perfect filling for the roasted acorn squash. Surprisingly simple to prepare, the presentation is lovely, and the taste is delectable.
Ingredients
1lb extra lean ground turkey
4 medium acorn squash, halved and seeded
2 medium sized granny smith apples, finely diced
3 stalks celery, diced
1/2 cup liquid egg substitute (I used EggBeaters)
1 medium onion, diced
1/3 cup dried cranberries
1 cup cooked brown rice
1 tsp allspice
1 tsp dried sage
Salt and pepper to taste
Instructions
Preheat oven to 425.
Lightly mist acorn squash halves with olive oil and season with salt and pepper. Place on a baking sheet and roast in oven for about 15 minutes….just enough to heat the squash through, then remove from oven and set aside.
While the squash is roasting, pray a large skillet with cooking spray or an olive oil mister and set over medium high heat. Add in turkey, and cook until no longer pink. Add in all remaining ingredients and stir to combine.
Lower oven temp to 375.
Spoon turkey mixture evenly into all 8 acorn squash halves. Place squash into a large baking dish and fill the base with hot water to a depth of about 1/2 inch. Cover with aluminum foil and bake for about 25 minutes. Remove foil, and bake uncovered for about another 20 minutes, or until the squash is very tender and begins to brown.
Preparation time: 15 minute(s)
Cooking time: 1 hour(s)
Diet tags: Low calorie, Reduced fat, High protein
Number of servings (yield): 8
Culinary tradition: USA (General)
Calories: 224
Fat: 1.5g
Protein: 17g
Entire recipe makes 8 servings
Serving size is 1 stuffed acorn squash half
Each serving = 6 Points +
PER SERVING: 224 calories; 1.5g fat; 39g carbohydrates; 17g protein; 5g fiber
Ingredients
1lb extra lean ground turkey
4 medium acorn squash, halved and seeded
2 medium sized granny smith apples, finely diced
3 stalks celery, diced
1/2 cup liquid egg substitute (I used EggBeaters)
1 medium onion, diced
1/3 cup dried cranberries
1 cup cooked brown rice
1 tsp allspice
1 tsp dried sage
Salt and pepper to taste
Instructions
Preheat oven to 425.
Lightly mist acorn squash halves with olive oil and season with salt and pepper. Place on a baking sheet and roast in oven for about 15 minutes….just enough to heat the squash through, then remove from oven and set aside.
While the squash is roasting, pray a large skillet with cooking spray or an olive oil mister and set over medium high heat. Add in turkey, and cook until no longer pink. Add in all remaining ingredients and stir to combine.
Lower oven temp to 375.
Spoon turkey mixture evenly into all 8 acorn squash halves. Place squash into a large baking dish and fill the base with hot water to a depth of about 1/2 inch. Cover with aluminum foil and bake for about 25 minutes. Remove foil, and bake uncovered for about another 20 minutes, or until the squash is very tender and begins to brown.
Preparation time: 15 minute(s)
Cooking time: 1 hour(s)
Diet tags: Low calorie, Reduced fat, High protein
Number of servings (yield): 8
Culinary tradition: USA (General)
Calories: 224
Fat: 1.5g
Protein: 17g
Entire recipe makes 8 servings
Serving size is 1 stuffed acorn squash half
Each serving = 6 Points +
PER SERVING: 224 calories; 1.5g fat; 39g carbohydrates; 17g protein; 5g fiber
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