Loaded Acorn Squash
Loaded acorn squash – a festive fall dinner. I spiced up some ground turkey and loaded some roasted squash. The perfect Sunday night dinner. Let’s get cooking!
Servings: 4 people
Ingredients
- 2 small acorn squashes
- a tablespoon of canola oil
- 1 pound of ground turkey
- a tablespoon of salted butter
- 2 jalapeños
- 1/2 a white onion
- 1 teaspoon of chili powder
- a few dashes of tex-mex spice
- salt to taste
Instructions
- First, cut the acorn squashes in half and clean out. You’ll want to get all the seeds and stringy bits out before roasting them.
- Turn the oven on at 375 on roast. Line a baking sheet with parchment paper.
- Then, once the squash are clean, drizzle with the canola oil and season with salt. Lay them cut side down and roast for 25-35 minutes, until tender.
- While the squash is cooking, get out a cast iron pan and get ready to make the loaded filling. Add the butter to a medium-low pan and then add in the ground turkey.
- Chop the jalapeños and onions, then add to the pan along with the spices. Add salt to taste. Mix well, breaking up the ground turkey as you go.
- Cook until the turkey is done (about 10-15 minutes). You’ll want the onions translucent and some of the bits of ground turkey to caramelize.
- Once the squash is done in the oven, lay it down cut side up on a white serving dish. Then, load with the cooked mixture. Done! Eat up.