Acorn Squash Stuffed With Turkey And Wild Rice
|Wild rice||1⁄2 Cup (8 tbs)|
|Acorn squash||12 Ounce, halved and seeded (2 Small)|
|Olive oil||2 Teaspoon|
|Ground skinless turkey breast||3⁄4 Pound|
|Onion||1 , chopped|
|Carrot||1 , chopped|
|Garlic||3 Clove (15 gm), minced|
|Chopped chives||2 Tablespoon|
|Ground pepper||1⁄4 Teaspoon|
1. Cook the wild rice according to package directions, omitting the salt; drain.
2. Meanwhile, preheat the oven to 400°F.Spray a baking sheet with nonstick spray.
3. Place the squash, cut side down, on the baking sheet. Bake until tender when pierced with a knife, about 30 minutes.
Cool 10 minutes. With a spoon, scoop out the pulp from the squash, leaving 1/4-inch-thick shells. Transfer the pulp to a bowl and reserve the squash shells.
4. Heat the oil in a large nonstick skillet over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon, until no longer pink, 4-5 minutes. Transfer the turkey to the bowl with the squash pulp. Return the skillet to medium-high heat. Add the onion, carrot, garlic, and cinnamon; cook until the vegetables soften, about 3 minutes. Remove from the heat and stir in the wild rice, reserved squash pulp and turkey, the chives, salt, and pepper.
5. Divide the turkey mixture among the reserved squash shells and set on the baking sheet. Bake until the filling is hot, about 10-12 minutes.