TURKEY MEATLOAF-STUFFED ACORN SQUASH RINGS
Share Turkey Meatloaf-Stuffed Acorn Squash Rings with the family at dinnertime! Apples and cranberries add a little sweetness to these acorn squash rings.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Heat 1 Tbsp. dressing in medium skillet on medium heat. Add apples and onions; cook 3 to 4 min. or until crisp-tender, stirring frequently. Cool.
- Meanwhile, pierce squash in several places with tip of sharp knife or fork; place in shallow microwaveable dish. Microwave on HIGH 3 min.; cool 2 min. Cut off and discard both ends of squash. Cut trimmed squash crosswise into 4 slices; scoop out and discard seeds and fibers. Place squash rings in single layer on foil-covered baking sheet; brush with remaining dressing.
- Add remaining ingredients to apple mixture; mix lightly. Spoon into centers of squash rings.
- Bake 40 to 45 min. or until squash is tender and stuffing mixture is done (165ºF).
Nutrition Facts : Calories 320, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 105 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g
STUFFED TURKEY MEATLOAF
This stuffed turkey meatloaf is a variation on a traditional comfort food.
Provided by Tammy Doerr
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray (such as Pam®).
- Mix turkey, bread crumbs, onion, ketchup, egg, salt, garlic powder, and onion powder together in a large bowl.
- Spread meat mixture over a sheet of parchment paper to form a large square or rectangle. Sprinkle mozzarella cheese and spinach over 1/2 of the meat mixture. Fold other 1/2 of mixture gently over filled side. Press together and shape into a log. Transfer to the prepared baking sheet.
- Bake in the preheated oven for 35 minutes.
- In the meantime, mix ketchup, Worcestershire, Dijon, brown sugar, and garlic powder for glaze together in a bowl.
- Remove meatloaf from the oven; pour glaze over. Return to the oven and bake until no longer pink in the center, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest for 5 minutes before serving.
Nutrition Facts : Calories 327.6 calories, Carbohydrate 17.5 g, Cholesterol 142.2 mg, Fat 14.5 g, Fiber 0.9 g, Protein 31.9 g, SaturatedFat 5.4 g, Sodium 998.1 mg, Sugar 6.7 g
STUFFED ACORN SQUASH WITH MUSHROOM AND TURKEY BACON STUFFING
This stuffed acorn squash is a perfect fall dish with a sweet, earthy taste.
Provided by yatzel
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h15m
Yield 1
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Place 1 acorn squash half onto the prepared baking sheet; drizzle with 1/2 tablespoon oil and season with salt. Wrap and refrigerate other squash half for another use.
- Bake squash in the preheated oven until tender and easily pierced with a fork, about 40 minutes.
- Spray a frying pan lightly with cooking spray. Place bacon into the pan and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels. When cool enough to handle, cut into small pieces and set aside.
- Heat remaining 1/2 tablespoon oil in the same pan over medium heat. Cook mushrooms, onion, and garlic in the hot oil until tender, 5 to 7 minutes. Add bread cubes, water, sage, thyme, salt, and pepper. Continue to cook until desired consistency is achieved, 5 to 7 minutes more. Add bacon, mix, and set aside.
- Remove squash from the oven and carefully scoop contents out and mix with stuffing in a bowl. Stuff acorn squash with stuffing mixture and serve immediately.
Nutrition Facts : Calories 501.9 calories, Carbohydrate 70.7 g, Cholesterol 32.4 mg, Fat 22.3 g, Fiber 10.7 g, Protein 14 g, SaturatedFat 4.1 g, Sodium 849 mg, Sugar 16.5 g
TURKEY SAUSAGE-STUFFED ACORN SQUASH
Finding healthy recipes the family will eat is a challenge. This elegant squash is one we love, and it works with pork or chicken sausage, too. -Melissa Pelkey Hass, Waleska, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each half to allow them to lie flat. Place squash in a shallow roasting pan, hollow side down; add 1/4 in. of hot water and halved tomatoes. Bake, uncovered, 45 minutes., Meanwhile, in a large skillet, cook sausage, mushrooms, apple, onion and dried seasonings over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Add spinach, thyme, salt and pepper; cook and stir 2 minutes. Remove from heat., Carefully remove squash from roasting pan. Drain cooking liquid, reserving the tomatoes. Return squash to pan, hollow side up., Stir cheese, vinegar and reserved tomatoes into sausage mixture. Spoon into squash halves. Bake 5-10 minutes longer or until heated through and squash is easily pierced with a fork.
Nutrition Facts : Calories 302 calories, Fat 10g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 370mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 7g fiber), Protein 15g protein. Diabetic Exchanges
STUFFED ACORN SQUASH RINGS
Serve Stuffed Acorn Squash Rings for a yummy fall side dish. Our Stuffed Acorn Squash Rings recipe is ready in 45 minutes and makes eight servings.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Cut squash crosswise into 1-inch-thick slices; arrange in single layer in 15x10x1-inch pan. Melt 2 Tbsp. butter; brush onto squash slices. Cover. Bake 15 min.
- Cut remaining butter into small pieces; place in medium bowl. Drain pineapple, reserving pineapple and juice separately. Add enough hot water to reserved pineapple juice to measure 1-1/2 cups. Add to pineapple mixture; stir until butter is melted. Add stuffing mix, pineapple, nuts, raisins, onions and pepper; stir just until moistened. Spoon evenly over squash slices.
- Bake 20 min. or until squash is tender and stuffing mixture is heated through.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 4 g
TURKEY-STUFFED ACORN SQUASH
We stuff acorn squash with leftovers like turkey, dressing and cranberry sauce. Make as much or as little as you need to use everything up. -Cindy Romberg, Mississauga, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each half to allow them to lie flat. Place in a shallow roasting pan, hollow side down; add 1/4 in. of hot water. Bake, uncovered, 30 minutes., Meanwhile, place onion in a large microwave-safe bowl; microwave, covered, on high for 1-2 minutes or until tender. Stir in turkey, stuffing, cranberry sauce and wine., Carefully remove squash from roasting pan; drain water. Return squash to pan, hollow side up; sprinkle with salt. Spoon turkey mixture into squash cavities. Bake, uncovered, until heated through and squash is easily pierced with a fork, 25-30 minutes longer.
Nutrition Facts : Calories 502 calories, Fat 12g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 875mg sodium, Carbohydrate 73g carbohydrate (20g sugars, Fiber 9g fiber), Protein 27g protein.
LEFTOVER TURKEY STUFFED SQUASH RECIPE BY TASTY
Here's what you need: acorn squashes, leftover turkey, medium onion, carrot, celery, garlic, fresh rosemary, eggs, olive oil, salt, pepper
Provided by Joey Firoben
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F (200°C).
- Using a sharp knife, slice off the top and bottom of an acorn squash to create flat surfaces. Slice the squash in half and scoop out the seeds with a spoon.
- Place the squash halves on a baking sheet lined with parchment paper. Drizzle the squash with olive oil and sprinkle with salt and pepper.
- Bake for 40 minutes, until the squash is tender and easily pierced with a paring knife.
- Then heat the oil in a large skillet over medium-high heat.
- Toss in the onion, carrot, celery, salt, pepper, and rosemary and sauté until the vegetables are completely tender, about 8 minutes.
- Sprinkle in the garlic and sauté until fragrant, about 1 minute.
- Pour in the turkey leftovers and stir the mixture so that everything is evenly mixed.
- Pour the mixture into a large bowl and let it cool about 5 minutes.
- Crack in the eggs and mix so that everything is evenly coated.
- Spoon the turkey mixture into the squash halves.
- Bake for 20 minutes, until the turkey mixture has browned slightly. Then serve.
- Enjoy!
Nutrition Facts : Calories 453 calories, Carbohydrate 58 grams, Fat 9 grams, Fiber 16 grams, Protein 40 grams, Sugar 3 grams
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