The Pioneer Woman Tasty Kitchen
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Roasted Acorn Squash Stuffed with Turkey, Kale & Feta

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Level: Easy

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Description

Creamy roasted acorn squash, stuffed with turkey, kale and feta. Healthy but filling, and packed with flavor and protein!

Ingredients

  • 2 whole Acorn Squash
  • 4 Tablespoons Olive Oil, Divided
  • 2 cloves Garlic, Minced
  • 1 teaspoon Crushed Red Pepper Flakes
  • 1 pound Ground Turkey, 99% Lean
  • 1 bunch Kale, Torn Into Bite-sized Pieces
  • ¼ cups Water
  • 4 ounces, weight Fat Free Feta Cheese, Crumbled
  • ¼ cups Green Onions, Thinly Sliced
  • ¼ cups Panko Breadcrumbs
  • ¼ cups Parmesan Cheese, Grated
  • Salt And Pepper, to taste

Preparation

Preheat oven to 425 F. Cut squash in half from stem to bottom, scoop out the seeds, and cut a very small section from the bottom of each piece so that it lays flat on a baking sheet without wobbling. Put them into a rimmed baking sheet or dish, cut side up. Brush the cut side of the pieces with half of the oil and sprinkle with salt. Roast in the heated oven for 45 minutes, until the flesh of the squash is fork tender. Remove from oven and set pan on a rack.

In a large skillet, saute the garlic and red pepper flakes in the remaining olive oil for 1 minute over medium high heat. Then add the turkey, season with salt and pepper to taste and cook until turkey is almost cooked through. Add the kale and 1/4 cup water, and toss to wilt the kale. When the liquid has evaporated, remove the pan from the heat and mix in the feta and green onions. Season again with salt and pepper as needed.

Divide the mixture between the roasted squash pieces, putting about 1 cup in the center of each half.

Preheat broiler to high. Mix the panko and Parmesan together in a small bowl then top each piece of squash with 1/4 of the mixture. Place under broiler for 2-3 minutes until the tops are browned.

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