Stuffed Acorn Squash with Ground Turkey, Cheese, and Garlic

🧂 Ingredients

• 1 Acorn Squash
• ¾ Tablespoon Olive Oil
• 8 Ounces Ground Turkey
• 1 teaspoon Black Pepper
• ½ teaspoon Onion Powder
• 1 ½ teaspoons Cumin
• 1 teaspoon Salt
• 2 Serrano peppers

  Chopped, Less if you don't like spice
• 1 Shallot

  Chopped
• 8 Ounces Rainbow Chard
• 6 Mushrooms

  Sliced
• 2 teaspoon Roasted Garlic
• 2 Ounces Feta Cheese
• 2 Ounces Sharp Cheddar Cheese
• 1 Tablespoon Cream Cheese (Whipped)
• 1 Tablespoon Parmesan cheese

Instructions

• 1 Preheat the oven to 375 degrees. Cut squash in half and scoop out seeds.
• 2 Spread olive oil over squash and sprinkle with salt and pepper
• 3 Add ¼ inch of water to a baking dish. Place the squash face down, making sure
  both halves fit completely. Bake for 40 minutes.
• 4 Flip the squash and bake an additional 10 minutes until fork tender.
• 5 While the Acorn Squash is cooking make the Stuffing.
  
  Chop rainbow Swiss chard into pieces. Remove the stems and chop them separately.
• 6 Saute the chard and stems in the pan with a ¼ cup of water. Salt and Pepper to
  taste
• 7 Cook chard until reduced (about 5 minutes), stirring regularly
• 8 Brown the turkey in a saute pan with 1 teaspoon of salt and 1 teaspoon of pepper
  (or to your preferred taste). If the turkey starts sticking to the pan, you can
  add a small amount of water for moisture. Once the turkey is fully cooked, mix
  in the sautéed chard and set it aside.
• 9 Sauté the shallot, mushrooms, and roasted garlic (if unavailable, use 1 clove of
  chopped garlic). Mix the sautéed mixture with turkey and chard, and stir well.
• 10 Mix crumbled feta, shredded cheddar, cream cheese, and chopped serrano into
  stuffing.
• 11 Scoop stuffing into each squash half. Sprinkle parmesan cheese on top of each
  squash.
• 12 Place squash back in the oven for 20 minutes.
• 13 Add chopped green onion and cilantro; if desired, serve. Enjoy!!!

Nutrition Info