Acorn Squash Stuffed with Turkey and Wild Rice

Updated at: Tue, 05 Dec 2023 03:23:15 GMT

Step 1

Cook the wild rice according to package directions, omitting the salt; drain.

Step 2

Meanwhile, preheat the oven to 400°F. Spray a baking sheet with nonstick spray.

Step 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. Transer the pulp to a bowl and reserve the squash shells.

Step 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.

Step 5

Divide the turkey mixture among the reserved squash shells and set on the baking sheet. Bake until the filling is hot, 10-12 minutes.

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