Stuffed Acorn Squash | Serving Livingston, McLean and Woodford Counties | Illinois Extension | UIUC

Ingredients

• 1 medium to large acorn squash
• 4 oz. lean ground turkey
• ½ cup yellow onion, chopped
• ½ cup red bell pepper, chopped
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ cup prepared barley
• ½ cup reduced-fat shredded cheddar cheese
• Preheat oven to 375°F.
• Wash hands with soap and water.
• Cut squash in half from stem to tip using a sharp knife.
• Scoop out seeds with a spoon.
• Pour ½-inch water in baking dish and place squash halves face side down.
• Roast for 45-60 minutes, until flesh is tender.
• In a large skillet sauté ground turkey, onions, and peppers on stovetop until turkey is cooked thoroughly.
• Stir in pepper, garlic powder, and cooked barley.
• Spoon turkey mixture into squash halves.
• Top each with 1/4 cup cheese.
• Place in oven for 2-5 minutes, until cheese is melted.