Ingredients

  • 3 tablespoons olive oil
  • 3 smalls acorn squash
  • 1 cup brown basmati rice
  • 1 small onion
  • 2 cloves garlic
  • 1 1/4 pounds (or 1 package) lean ground turkey
  • 1 package baby bella mushrooms
  • 1 bag spinach
  • 2 tablespoons vegeta seasoning
  • 1/2 teaspoon bell pepper flakes
  • Salt and pepper
  • 1/2 cup whole wheat bread crumbs

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Prepare 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.)
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Step 2

  • Meanwhile preheat oven to 375 degrees.
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Step 3

  • Cut squash in half and drizzle with olive oil, salt and pepper. Roast skin side down for 30 minutes.
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  • Length: 30 minutes

Step 4

  • Heat 1 tablespoon olive oil in large skilled.
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Step 5

  • Add diced onions. Cook until translucent.
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Step 6

  • Add garlic and cook for 1 minute longer.
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  • Length: 1 minutes

Step 7

  • Add 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.
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Step 8

  • Add rice and spinach and stir until spinach is just wilted.
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Step 9

  • Stuff 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.
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Step 10

  • Bake stuffed squash in oven until bread crumbs are browned.
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