This stuffed acorn squash is a perfect family meal to enjoy during the cold weather season. The mix of ground turkey, rice, red and yellow peppers, onions, and parsley complement the richness of the squash beautifully.
- Cut the tops off of two acorn squashes and save for later. Shave off some of the bottom of each squash, so it can sit flat (without rocking). Scoop out all the seeds until the centres of the squashes are clean.
- Preheat oven to 450 F. Lightly grease a large baking dish and place the squash in it. Brush each half with olive oil (about 1 Tbsp.) and season with salt and pepper. Bake for 30 minutes. When they are ready, remove the squash from the oven and allow them to cool down before adding the stuffing. Turn down the oven to 375 F.
Heat 1 Tbsp. olive oil in a pan on medium heat. Cook the ground turkey for about 15 minutes, breaking it up into smaller pieces. Once it’s cooked, remove it from the pan with a slotted spoon (to save juices) and transfer to a large bowl.
In the same pan, cook red and yellow peppers and onion over medium heat for 8 minutes. Sprinkle with salt and pepper as they cook. Once they are lightly browned, add them to the bowl that includes the ground turkey.
Using a tablespoon, gently scoop out some of the squash from each half, leaving about 1/2-1/4 inch layer around the edges. Mix the squash (that you scooped out) into the bowl with the other ingredients. Add in the rice and parsley, gently stirring to combine.
Fill each squash half with the stuffing mixture until you’ve used it all. Put it back into the oven (at 375 F) and bake for 15-20 minutes until the stuffing is heated through completely.
- Serve on a platter and sprinkle with freshly chopped parsley. Optional: place the top of the squashes on top of two of the halves (the other two won’t have a top).