Healthy Eating
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  • Northeast Wisconsin
  • January 2010
Written by 

Turkey Stuffed Acorn Squash


3 T. garlic, minced
1/2 cup sun dried tomato, hydrated
1/4 cup parmesan cheese, grated
1/3 cup flaxseed, ground
1/4 cup fresh basil, chopped
3 Italian turkey sausages, casing removed
1 egg
2 acorn squash
1 lb. ground turkey breast 


Heat oven to 350º.

In a large bowl, mix ground turkey breast with turkey sausage. Then chop sun dried tomatoes and add to turkey along with garlic, basil, parmesan cheese, egg and flaxseed.

Halve the acorn squash and remove seeds. Divide turkey mixture into 4 portions and form into balls placing each in cavity of acorn squash.

Place on a baking sheet lined with foil and bake for 50-60 minutes or until acorn squash pierces easily with a fork. 

Nutrition Facts (per serving):

Preparation Time:  25 Minutes
Difficulty: Easy | Portion:  4 Servings
Calories:  413
Total Fat:  20g
Saturated Fat:  6g
Cholesterol:  169mg
Sodium:  549mg
Total Carbohydrates:  25g
Dietary Fiber:  8g
Protein:  33g

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