Description
A hearty and healthy dish featuring acorn squash stuffed with lean protein and seasonal vegetables, perfect for any dinner occasion.
Ingredients
Scale
- 1 acorn squash
- 1 cup lean protein (ground turkey, chicken, or lentils)
- 1 cup seasonal vegetables (spinach, bell peppers, or zucchini)
- 1/2 cup shredded cheese or dairy alternative
- 1 teaspoon spices (cumin, paprika, or Italian herbs)
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the acorn squash by slicing in half lengthwise and scraping out the seeds.
- Drizzle olive oil over the cut sides and season with salt and pepper.
- Roast the squash cut-side down on a baking sheet for 25-30 minutes.
- Cook your choice of lean protein over medium heat until browned.
- Add seasonal vegetables to the skillet and sauté for 3-5 minutes.
- Mix in half of the cheese and spices, then remove from heat.
- Stuff the squash with the protein and vegetable mixture.
- Top with the remaining cheese and bake for another 10-15 minutes.
- Serve and enjoy!
Notes
Feel free to customize the filling with your favorite vegetables and proteins. Garnish with fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 30mg
Keywords: stuffed acorn squash, high protein, healthy recipe, fall harvest, comfort food