Stuffed Acorn Squash with Turkey (meatless)
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 acorn squash | Washed, cut in half length wise and seeds removed |
| 2 ¼ lb. meatless turkey or beef crumbles | |
| 1 cup celery | Washed, trimmed and minced. |
| 1 cup onions | Washed, trimmed and minced. |
| 1 tsp salt | |
| 1 tsp cinnamon | |
| 1 tsp curry powder | |
| 2 cups unsweetened applesauce | |
| 4 slices bread | Cubed. For vegan: use vegan bread |
| ¼ cup raisins |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350°F and spray a 1baking dish with nonstick cooking spray. | |
| 2 | Cut the squash in half lengthwise. Remove and discard the seed. Place cut side down in prepared baking dish. | |
| 3 | Bake for 50 minutes. | |
| 4 | Combine turkey, celery, and onion in a large skillet. Cook over medium-high heat, stirring frequently, until turkey is heated, about 8 minutes; drain well. | |
| 5 | Add salt, cinnamon, raisons and curry powder to turkey mixture. Cook, stirring frequently, for 1 minute. | |
| 6 | Turn over squash in baking dish. Stir in the applesauce and the bread cubes. Spoon equal portions of the turkey mixture into each squash half. | |
| 7 | Bake for 20 minutes. Serve immediately. |
