Fall favorite acorn squash gets a Mexican twist with a spicy-as-you-like-it turkey and veggie stuffing.
Turn squash halves cut sides up; coat with cooking spray and sprinkle with 1/4 tsp.
of the salt and the pepper.
Bake 20 to 25 minutes more or until tender.
Meanwhile, in a 10-inch nonstick skillet heat 1 Tbsp.
of the oil over medium.
Add ground turkey; cook until browned.
In skillet heat remaining 1 Tbsp.
Add green pepper and onion; cook 5 to 7 minutes or until onion is tender, stirring occasionally.
Add summer squash; cook and stir 3 minutes or just until squash is tender.
Stir in turkey, remaining 1/2 tsp.
salt, and the next three ingredients (through crushed red pepper); heat through.
Spoon turkey mixture into squash cavities.
Top with queso fresco and cilantro.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
