Servings per Recipe
2
Nutrition Facts
Calories
: 450
Total Fat
: 7
g
Sodium
: 310
mg
Total Carbohydrate
: 29
g
Dietary Fiber
: 5
g
Protein
: 25
g
Ingredients
1 medium to large acorn squash
4 ounces lean ground turkey
1/2 cup yellow onion, chopped
1/2 red bell pepper, chopped
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 cup prepared barley
1/2 cup low-fat cheddar cheese
Preparation
Preheat oven to 375° F.
Wash hands with soap and water.
Prepare barley according to package instructions.
Cut squash in half from stem to tip. Use a sharp knife and a firm grip. Break squash in half and scoop out seeds with a sturdy metal spoon.
Place squash halves, cut side up, on a cookie sheet. Roast in oven for 45-60 minutes, until flesh is tender throughout.
Heat a large skillet on stovetop and spray with non-stick cooking spray.
Sauté ground turkey, chopped onions, and red bell pepper until turkey is cooked through (internal temperature should reach 165° F) and vegetables are tender, about 5-10 minutes. Season with black pepper and garlic powder. Add cooked barley.
Stuff squash with ground turkey mixture. Top each with 1/4 cup cheese. Place in oven for 2-5 minutes, until cheese is melted.
Note
You can save the squash seeds and roast like you would pumpkin seeds!
May use ground beef, chicken, pork, venison, or meatless crumbles in place of the ground turkey.