Description
A recipe for Harvest Stuffed Squash

Ingredients

• 3 (1-pound) acorn squash, cut in half, seeds removed
  
• 1 tablespoon Carapelli olive oil
  
• 1 (20-ounce) package Jennie-O-Turkey Store Lean Ground Turkey
  
• 1/2 cup chopped onion
  
• 1 (16-ounce) jar Chi-Chi's Salsa
  
• 1 cup cooked rice
  
• 1 cup frozen corn, thawed
  
• 1 tablespoon chili powder
  
• 1 teaspoon garlic salt
  
• 1/2 cup shredded queso fresco or Monterey jack cheese
  
• 1/2 cup chopped cilantro
  
• Mexican crème or sour cream, if desired

Preparation
Heat oven to 375°F. Place squash, cut side up, in 13-by-9-inch baking pan. In large skillet over medium heat, heat oil until hot. Crumble in turkey; add onion. Cook and stir until turkey is no longer pink and onion is tender; drain. Stir in salsa, rice, corn, chili powder and garlic salt. Divide mixture among each squash half. Cover. Bake 40 to 50 minutes or until squash is tender. Sprinkle with cheese and cilantro. Serve with Mexican crème, if desired.

Nutrition
no information available

Serves
Serves 6

Variations
no information available