Truly a meal in one, this healthy spin on the original is sure to keep you feeling "stuffed".
4 acorn squash
1 Tablespoon canola oil
1 pound extra lean ground turkey breast
cup cooked brown rice
cup dried cranberries
cup unsalted pecans, chopped
cup Granny Smith apples, chopped
1 Tablespoon Splenda brown sugar blend
1 teaspoon ground cinnamon
teaspoon ground nutmeg
Tablespoon ground sage
teaspoon ground pepper
1. Preheat oven to 450 degrees Fahrenheit. Cut 1 inch from top of squash and scoop out seeds. Fill roasting pan with water 1 inch deep and place squash flesh side down in middle of pan. Roast for 40 minutes depending on size of squash or until fork tender.
2. Place oil in a large skillet, add ground turkey and cook until partially pink.
3. Add remaining ingredients and cook an additional 2-3 minutes.
4. Stuff 1 cup mixture into acorn squash and place back in oven for 5 minutes.
Per 1 acorn squash and 1 cup stuffing
Total Fat: 15.5 g
Saturated Fat: 2.5 g
Sodium: 228 mg
Total Carbohydrate: 71 g
Dietary Fiber: 10 g
Protein: 35.5 g