Turkey and Rice Stuffed Acorn Squash

Ingredients

• •3 tablespoons olive oil
• •3 small acorn squash
• •1 cup brown basmati rice
• •1 small onion
• •2 cloves garlic
• •1¼ pounds ground turkey
• •1 package baby bella mushrooms
• •1 bag spinach
• •2 tablespoons vegeta seasoning
• •½ teaspoon bell pepper flakes
• •salt and pepper
• •½ cup bread crumbs

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 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.)
2. 2Meanwhile preheat oven to 375°F.
3. 3Cut squash in half and drizzle with olive oil, salt and pepper. Roast skin side down for 30 minutes.
4. 4Heat 1 tablespoon olive oil in large skilled.
5. 5Add diced onions. Cook until translucent.
6. 6Add garlic and cook for 1 minute longer.
7. 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.
8. 8Add rice and spinach and stir until spinach is just wilted.
9. 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.
10. 10Bake stuffed squash in oven until bread crumbs are browned.