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Mexican Stuffed Acorn Squash
Fall favorite acorn squash gets a Mexican twist with a spicy-as-you-like-it turkey and veggie stuffing.
3 acorn squash (1¼ pounds each), halved and seeded
Nonstick cooking spray
¾ teaspoon salt
¼ teaspoon black pepper
2 tablespoons canola oil
12 ounces 93%-lean ground turkey
¾ cup chopped green sweet pepper
½ cup chopped onion
1¼ cups cubed yellow summer squash
1 (14.5 ounce) can no-salt-added diced tomatoes, drained
1 teaspoon salt-free fiesta lime seasoning, such as Mrs. Dash brand
¼ teaspoon crushed red pepper (optional)
6 tablespoons crumbled queso fresco
3 tablespoons snipped fresh cilantro
- 1Preheat oven to 400°F. Pour ½ inch water into a large roasting pan; add acorn squash, cut sides down. Bake 30 minutes. Turn squash halves cut sides up; coat with cooking spray and sprinkle with ¼ tsp. of the salt and the pepper. Bake 20 to 25 minutes more or until tender.
- 2Meanwhile, in a 10-inch nonstick skillet heat 1 Tbsp. of the oil over medium. Add ground turkey; cook until browned. Remove turkey.
- 3In skillet heat remaining 1 Tbsp. oil over medium. Add green pepper and onion; cook 5 to 7 minutes or until onion is tender, stirring occasionally. Add summer squash; cook and stir 3 minutes or just until squash is tender. Stir in turkey, remaining ½ tsp. salt, and the next three ingredients (through crushed red pepper); heat through.
- 4Spoon turkey mixture into squash cavities. Bake 10 minutes. Top with queso fresco and cilantro.
Recipe By: Diabetic Living Magazine
Serving size: 1 stuffed squash half
Per serving: 262 calories; 11 g fat(3 g sat); 5 g fiber; 29 g carbohydrates; 15 g protein; 59 mcg folate; 47 mg cholesterol; 4 g sugars; 1,786 IU vitamin A; 54 mg vitamin C; 143 mg calcium; 3 mg iron; 419 mg sodium; 1,005 mg potassium
Nutrition Bonus: Vitamin C (90% daily value), Vitamin A (36% dv)