Servings: 4 servings
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Ingredients
- 2 small Acorn squash
- 1 pound Ground turkey or beef
- 1/2 Onion, diced
- 1 Celery stalk, diced
- 1 Carrot, peeled and diced
- 1/2 cup Chopped mushrooms
- 1/2 teaspoon Dried sage
- 1/2 teaspoon Dried thyme
- Salt and pepper, to taste
- 1 tablespoon Olive oil
- 1/2 cup Shredded cheddar cheese
Instructions
- Preheat the oven to 375°F.
- Cut the acorn squash in half and remove the seeds.
- Heat the olive oil over medium-high heat in a large skillet. Add the ground turkey or beef and cook until browned.
- Add the onion, celery, carrot, and mushrooms to the skillet and cook until the vegetables are soft.
- Season the mixture with dried sage, thyme, salt, and pepper.
- Spoon the mixture into each acorn squash half, filling it to the top.
- Place the stuffed squash halves on a baking sheet and bake in the oven for 30-35 minutes.
- Remove the squash from the oven and sprinkle each half with shredded cheddar cheese.
- Return the squash to the oven and bake for 5-10 minutes until the cheese is melted and bubbly. Serve hot.
Other Low-Carb Vegetarian Recipes
Nutrition Facts
Calories: 334 kcal
Fat: 20g
Saturated Fat: 8g
Cholesterol: 100 mg
Sodium: 235 mg
Carbohydrates: 14g
Fiber: 3g
Sugar: 3g
Protein: 27g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Stuffed Acorn Squash
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume. To reheat, place the stuffed squash halves on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes or until heated. You can also microwave the squash halves for a quick reheat. Enjoy!