May 12, 2010

Stuffed Acorn Squash

dinner for two, Healthy Recipes, main dish, squash, vegetable side

Presented by

34 ratings

Prep time: 10 minutes
baking time 1 hour 10 minutes
Servings: 2
Partner: Chunky Clam Chowder

Grandma bought her acorn squash from a pick-your-own farm down the road.

Ingredients

1 acorn squash
6 ounces ground turkey
1/4 cup chopped celery
1/4 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon curry powder
1/2 cup unsweetened applesauce
1 slice raisin bread, cubed

Directions

1

Preheat oven to 350ºF. Spray a 10 × 6-inch baking dish with nonstick cooking spray.
2

Cut the squash in half lengthwise. Remove and discard the seeds. Place cut side down in prepared baking dish. Bake for 50 minutes.
3

Combine turkey, celery and onion in a large skillet. Cook over medium-high heat, stirring frequently, until turkey is browned and crumbly, about 8 minutes; drain well.
4

Add salt, cinnamon and curry powder to turkey mixture. Cook, stirring frequently, for 1 minute. Stir in the applesauce and the bread cubes.
5

Turn over squash in baking dish. Spoon equal portions of the turkey mixture into each squash half. Bake for 20 minutes. Serve immediately.

Grandma's Secret Trick

The hard surface of acorn squash is difficult to penetrate with a knife. Sometimes Grandma boiled the squash in water for a couple of minutes to soften the skin before cutting the squash in half. After she got a microwave oven, she microwaved the squash for 2 minutes before cutting it.