Prep
time: 15 minutes | Cook time: 30 minutes | Serves 4
2 acorn squash halved and seeded.
1-pound extra-lean ground turkey breast
1 cup diced celery.
1 cup finely chopped onion
1 cup fresh mushrooms, sliced.
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic powder
1/8 teaspoon salt
1 pinch ground black pepper
1 8-ounce can tomato sauce.
1 cup reduced-fat shredded cheddar cheese.
1-pound extra-lean ground turkey breast
1 cup diced celery.
1 cup finely chopped onion
1 cup fresh mushrooms, sliced.
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic powder
1/8 teaspoon salt
1 pinch ground black pepper
1 8-ounce can tomato sauce.
1 cup reduced-fat shredded cheddar cheese.
1. Preheat oven to 350 degrees F. Place squash
cut side down in a glass dish. Cook in the microwave for 20 minutes
on high, until almost tender. In a non-stick saucepan over medium heat,
brown ground turkey.
2. Add celery and onion, sauté until transparent.
Stir in mushrooms; cook 2 to 3 minutes more. Add in tomato sauce and
dry seasonings. Divide mixture into quarters, spoon into the
squash, and cover. Cook 15 minutes in the preheated 350 degrees F oven.
Uncover, sprinkle with cheese, and put back in the oven until the
cheese bubbles.
Per
serving:
Calories: 299 kcal, Protein: 30g, Total Carbs: 38g, Dietary Fibers: 6g, Total
Fat: 4g
Calories: 299 kcal, Protein: 30g, Total Carbs: 38g, Dietary Fibers: 6g, Total
Fat: 4g
