Turkey-Stuffed Acorn Squash

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 292
  • Fat: 5.0g
  • Protein: 10.8g
  • Carbohydrate: 54.2g
  • Cholesterol: 26mg
  • Iron: 3.4mg
  • Sodium: 319mg
  • Calories from fat: 15%
  • Fiber: 3.0g
  • Calcium: 92mg

Ingredients

  • 3 (1-pound) acorn squash
  • 1 tablespoon honey
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups unsweetened apple cider
  • 1/2 cup water
  • 3/4 cup long-grain rice, uncooked
  • 3/4 cup chopped red cooking apple
  • 1 (3-inch) cinnamon stick
  • 1/2 pound lean turkey sausage
  • 2/3 cup chopped onion
  • 1 tablespoon spicy brown mustard
  • 1/8 teaspoon salt

Preparation

  1. Preheat oven to 375°.
  2. Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash halves, cut side down, in a 13- x 9-inch baking dish. Add water to dish to depth of 1/2 inch. Cover and bake at 375° for 35 to 40 minutes or until squash in tender. Drain, and let cool slightly. Scoop out pulp, leaving 1/2-inch-thick shells. Reserve squash pulp for another use. Brush squash shells with honey; sprinkle evenly with cinnamon.
  3. Bring apple cider and 1/2 cup water to a boil in a medium saucepan; add rice, apple, and cinnamon stick. Cover; reduce heat, and simmer 20 to 25 minutes or until liquid is absorbed and rice is tender. Remove and discard cinnamon stick.
  4. Cook sausage and onion in a medium nonstick skillet over medium heat until sausage is browned, stirring until it crumbles. Drain and pat dry with paper towels.
  5. Combine rice mixture, sausage mixture, mustard, and salt; stir well, Spoon mixture evenly into squash shells; place in baking dish. Bake at 375° for 20 minutes or until thoroughly heated.
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