Turkey stuffed acorn squash with roasted brussel sprouts
Discover the savory delight of Turkey Stuffed Acorn Squash with Roasted Brussels Sprouts. This wholesome recipe features tender ground turkey, fresh kale, and a blend of aromatic spices, all nestled in a roasted acorn squash and paired with perfectly seasoned Brussels sprouts. Perfect for a nutritious and flavorful meal that’s easy to make and sure to impress!
- 07 May 2024
- Cook time 40 min
- Prep time 20 min
- 2 Servings
- 12 Ingredients
This Turkey-Stuffed Acorn Squash with Roasted Brussels Sprouts is a delightful and nutritious dish that's perfect for a cozy meal. Combining savory ground turkey with a medley of fresh vegetables and aromatic spices, this recipe is sure to be a hit at your dinner table. Not only is it flavorful, but it's also packed with essential nutrients, making it a healthy choice for any occasion.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Carefully cut the acorn squash in half lengthwise and scoop out the seeds.
- Brush the inner sides of the squash with a small amount of olive oil and season with a dash of salt and black pepper.
- Place the squash halves cut-side down on a baking sheet and roast in the oven for about 25-30 minutes or until the flesh is tender.
- While the squash is roasting, toss the halved brussels sprouts in 1 teaspoon of olive oil, a dash of salt, and a dash of black pepper.
- Spread the brussels sprouts on a separate baking sheet.
- Roast in the oven, along with the squash, for about 20-25 minutes, or until they are caramelized and crispy on the edges. Stir halfway through for even cooking.
- Heat the remaining olive oil in a large skillet over medium heat.
- Add the diced onion and cook until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Add the ground turkey to the skillet, breaking it up with a spoon as it cooks. Cook until the turkey is browned and cooked through.
- Incorporate the chopped kale and sage, cooking until the kale is wilted.
- Sprinkle in the curry powder and stir to combine evenly.
- Stir in the tomato paste until everything is well combined. Continue cooking for another 2-3 minutes to allow the flavors to meld.
- Once the squash halves are tender, remove them from the oven and carefully flip them over.
- Evenly divide the turkey mixture between the two squash halves, filling the cavities generously.
- Plate the stuffed squash halves and serve alongside the roasted brussels sprouts.
- Enjoy your delicious and nutritious turkey-stuffed acorn squash with a side of crispy roasted brussels sprouts!
Tips:
- Preheat and Prepare: Preheat your oven to 400°F (200°C) to ensure it's ready for roasting the squash and Brussels sprouts. Cut the acorn squash in half and scoop out the seeds before roasting.
- Season Generously: Make sure to season the squash, Brussels sprouts, and turkey mixture well with salt, black pepper, and curry powder to bring out the full flavors of the ingredients.
- Monitor the Cooking Time: Keep an eye on the cooking time for both the squash and Brussels sprouts to ensure they are tender but not overcooked. Typically, roasting for 25-30 minutes should be sufficient.
- Sauté for Flavor: Sauté the onions, garlic, and kale in olive oil until they are soft and fragrant before adding the ground turkey. This step enhances the overall flavor of the stuffing.
- Mix Well: After adding the tomato paste and sage to the turkey mixture, stir well to ensure all the ingredients are evenly incorporated and the flavors meld together.
Congratulations! You've successfully created a delicious and wholesome Turkey-Stuffed Acorn Squash with Roasted Brussels Sprouts. This dish is perfectly balanced with flavors and textures that will leave your taste buds satisfied. Enjoy this nutritious meal with friends and family, and don't hesitate to make it a staple in your recipe repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 650 grams |
| Energy | |
| Calories 490kcal | 20% |
| Protein | |
| Protein 44g | 29% |
| Carbohydrates | |
| Carbohydrates 55g | 16% |
| Fiber 18g | 48% |
| Sugar 24g | 23% |
| Fat | |
| Fat 22g | 25% |
| Saturated 4.53g | 15% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 860ug | 96% |
| Choline 170mg | 31% |
| Vitamin B1 0.44mg | 37% |
| Vitamin B2 0.87mg | 67% |
| Vitamin B3 16mg | 96% |
| Vitamin B6 1.73mg | 102% |
| Vitamin B9 180ug | 46% |
| Vitamin B12 1.53ug | 64% |
| Vitamin C 200mg | 225% |
| Vitamin E 6mg | 37% |
| Vitamin K 500ug | 415% |
| Minerals | |
| Calcium, Ca 360mg | 28% |
| Copper, Cu 0.81mg | 0% |
| Iron, Fe 8mg | 76% |
| Magnesium, Mg 160mg | 37% |
| Phosphorus, P 540mg | 43% |
| Potassium, K 2500mg | 73% |
| Selenium, Se 44ug | 79% |
| Sodium, Na 280mg | 19% |
| Zinc, Zn 5mg | 50% |
| Water | |
| Water 530g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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