As temperatures drop and the days become shorter, families begin to crave hearty, flavorful autumn meals.
Many fruits and vegetables, including apples, cranberries and squashes, are harvested in the fall, making it a great time to showcase the season’s freshest tastes.
Our weekend recipe features acorn squash and ground turkey, with a Latin flair. All of the ingredients should be available at your local natural and organic food store.
Harvest Stuffed Squash
Makes 6 servings
- 3 (1-pound) acorn squash, cut in half, seeds removed
- 1 tablespoon olive oil
- 1 package (20 ounces) lean ground turkey
- 1/2 cup chopped onion
- 1 16-ounce jar of salsa
- 1 cup cooked rice
- 1 cup frozen corn, thawed
- 1 tablespoon chili powder
- 1 teaspoon garlic salt
- 1/2 cup shredded queso fresco or Monterey jack cheese
- 1/2 cup chopped cilantro
- Mexican crème or sour cream, if desired
Heat oven to 375°F. Place squash, cut side up, in 13-by-9-inch baking pan.
In large skillet, over medium heat, heat oil until hot. Crumble in turkey; add onion. Cook and stir until turkey is no longer pink and onion is tender; drain.
Stir in salsa, rice, corn, chili powder and garlic salt. Divide mixture among each squash half.
Cover. Bake 40 to 50 minutes, or until squash is tender. Sprinkle with cheese and cilantro. Serve with Mexican crème or sour cream, if desired.
Recipe and photo courtesy of Hormel Foods