Tuesday, November 30, 2010
Acorn Squashed stuffed with Turkey & Wild Rice
Thanks to Heidi for giving me this great recipe from the Weight Watcher's Pantry to Plate cookbook. We loved it!
1/2 c. wild rice
2 small acorn squash, halved & seeded
2 t. olive oil
3/4 lb. ground turkey (I used sausage)
1 onion, chopped
1 carrot, chopped
1/2 bell pepper, chopped (my personal addition)
3 cloves garlic, minced
1/4 t. cinnamon
2 T. chives, chopped
3/4 t. salt
1/4 t. pepper
1/4 c. pinenuts, toasted (also my addition)
1. Cook rice. Preheat oven to 400 F. Bake squash, cut side down until tender (30 min). Cool for 10 min. & scoop out the pulp, leaving 1/4" thick shells.
2. While the squash is cooking, brown turkey in a skillet. Add veggies and cook until tender. Stir in cinnamon, salt, pepper & garlic & cook a minute longer.
3. Add chives & squash to veggie/meat mixture. Fill squash shells & cook for 10 minutes. Sprinkle with pine nuts before serving.