Southwest Turkey Baked Squash
If you’re anything like us you can’t get enough squash recipes in the winter. This stuffed acorn squash is an easy, quick weeknight dinner idea. Serve with side salad or whatever veggies you like. Bonus: the leftovers make for a great breakfast scramble the next day!
Southwest Turkey Baked Squash
Serves 2-4
Ingredients:
1 Acorn Squash
1 TBS Olive Oil
1 Pound Ground Turkey
1 Medium white onion – diced
1 Green Bell Pepper – diced
1 Medium Jalapeno (optional) – finely diced
2 tsp. Fajita Seasoning
**Good quality spices are important! I prefer Penzey’s or Savory. You can buy both online or in store.
2 tsp. Chili Powder
½ Cup tomato sauce
¾ Cup Water
½ Cup shredded cheese (we use a Colby jack blend)
2 TBS. Butter
Squash Preparation:
1. Cut squash in half and remove all seeds.
2. In a microwave safe casserole or pie dish place squash cut side down and add about 1 – 1 ½ inches of water. Cover with plastic wrap and microwave for about 8-10 minutes or until the squash is soft but still a little firm. Flip over and set aside to cool.
3. Pre-heat oven to 350 degrees. (you will bake the squash once you add the filling)
Stuffing Preparation:
1. Saute onions and both peppers in olive oil over medium high heat until slightly browned.
2. Add turkey and mix well.
3. Cook the turkey until all the moisture has evaporated and the meat begins to brown
4. Add fajita seasoning and chili powder and mix well
5. Add tomato sauce and water and simmer until the water has evaporated. (about 15 minutes) Stir occasionally.
6. Remove from heat and let cool to room temperature.
7. Once cool add cheese and set aside
Assembly:
1. Add 1 TBS of butter to each half of squash.
2. Add turkey mixture to the squash.
3. Bake for about 20-25 minutes or until everything is hot throughout.
4. Serve right away. You can add whatever garnishes you like. I add a dollop of sour cream. You could also add cilantro, chopped green onion or your favorite salsa.'
Enjoy!
