Sunday, October 23, 2011

Stuffed Squash

This week was one of those weeks where I had an odd assortment of food leftover at the end of the week.  There wasn't enough of any one item to make a meal for all of us. There was leftover soup, about a pound of ground turkey, 3 small acorn squash, 1/2 a bag of green beans and a small bit of frozen spinach.  The resulting dinner - stuffed squash with a cup of soup.

The stuffed squash was wonderful.  I usually think of squash as just a side dish, but this made the perfect fall meal, plus it was quick and easy.  This is one of those fillings that is easily adjustable based on what you have available.  I had spinach on hand that I wanted to use up, but I also debated using apples which I think would be super yummy as well and give it even more Fall flavor.

Stuffed Squash
Printer Ready


3 Acorn Squash
¼ c. Brown Sugar
1 small Onion, diced
1 lb. Ground Turkey
10 oz. Chopped frozen Spinach, thawed
1 Tbs. Curry Powder
¼ c. Flour
¼ c. Milk
Parmesan cheese


Directions:
Preheat oven 350 degrees.


Cut squash in half remove seeds, place in baking dish and season with salt and pepper.  Evenly divide brown sugar between squash halves.  Bake for 20-30 minutes or until tender.

While squash is cooking prepare filling.  Over medium heat saute onion in olive oil until opaque.   Add ground turkey, cook until brown and cooked through.  Add curry powder, salt and pepper and chopped spinach.  Cook 3-5 minutes or until spinach is combined with turkey.  Sprinkle mixture with flour, cook for another 5 minutes, stirring to combine.  Slowly add milk, cook mixture thickens.  

Remove squash from oven.  Divide turkey mixture between squash halves.  Sprinkle with Parmesan cheese.  Return to oven bake for 10 minutes.