Turkey-Stuffed Acorn Squash & Brussels Sprouts

12 60 382
Ingredients Minutes Calories
Prep Cook Servings
10 min 50 min 2
Turkey-Stuffed Acorn Squash & Brussels Sprouts
Health Rating

Ingredients


1 squash Acorn squash (halved, seeded)
1 dash Salt and pepper (to taste)
1 tsp Extra virgin olive oil
1 small Yellow onion (finely diced)
3 clove(s) Garlic (minced)
2 cup Kale (ribs removed, thinly sliced)
6 leaf Sage, fresh (chopped)
227 gm Ground turkey, extra lean
1 tsp Curry powder
2 tsp Tomato paste, canned
2 tsp Extra virgin olive oil (for Brussels sprouts)
2 cup Brussels sprouts (halved)

Instructions


  1. Preheat the oven to 400°F (204°C) and line a large, rimmed baking sheet with parchment paper.
  2. Place the halved squash cut side-up on the baking sheet, season with a pinch of salt and pepper, and bake for 20 minutes.
  3. Meanwhile, heat olive oil in a large skillet over medium heat. Add the onion and garlic, season with a pinch of salt and pepper, and cook, stirring often, until the garlic is fragrant and the onion starts to soften, about a minute.
  4. Add the kale and sage leaves and cook, stirring often, until the kale is wilted and dark green, about 2 minutes more. Take the skillet off the heat and let it cool for 5 minutes.
  5. Combine the ground turkey, curry powder, and tomato paste in a medium mixing bowl. Use your hands to mix everything together, then add the cooled vegetable mixture and mix everything together again.
  6. Divide the mixture in half, roll each half into a large ball, and stuff inside the pre-cooked acorn squash halves on the baking sheet.
  7. Toss the Brussels sprouts in a medium mixing bowl with the olive oil and a pinch of salt and pepper, then spread the Brussels sprouts out on the baking sheet with the squash.
  8. Bake until the turkey is cooked through, the squash is soft, and the Brussels sprouts are tender and browned, 25 to 30 minutes more.
  9. Serve half the Brussels sprouts with one stuffed squash half.

     

Notes:

Leftovers

  • Let the leftovers cool completely before storing them in two separate airtight containers in the fridge.

Nutrition Highlights

  • Squash is a power-packed veggie and is rich in vitamin A, B6, and folate

Nutrition Facts

Per Portion

Calories 382
Calories from fat 95
Calories from saturated fat 16.3
Total Fat 10.6 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 5.8 g
Cholesterol 62 mg
Sodium 231 mg
Potassium 1799 mg
Total Carbohydrate 43 g
Dietary Fiber 10.8 g
Sugars 3.8 g
Protein 34 g

Dietary servings

Per Portion


Meat 1.3
Vegetables 5.3

Energy sources


Pygal39%462.5118027833454165.1358927566499525%372.097942724789282.39347796500236%300.5127574645141157.826881028021939%25%36%CarbohydratesFatProtein