Cooklist AI
Cheesy Turkey and Veggie-Stuffed Butternut Squash
Bursting with protein, these cheesy turkey and veggie-stuffed butternut squash halves provide a delicious and nutritious fall or winter meal. The blend of ground turkey, fresh vegetables, and melty cheese makes this dish perfect for a cozy dinner or holiday gathering. It's also great for meal prep, ...
1 hr 35 min
TOTAL TIME
427
CALORIES
$3.27
PER SERVING
Ingredients
Directions
12 STEPS
15 min
PREP TIME
1 hr 20 min
COOK TIME
1 hr 35 min
TOTAL TIME
1
Preheat the oven to 400°F and line a baking sheet with aluminum foil.
2
Place the butternut squash halves on the prepared baking sheet, drizzle the cut sides with olive oil, and flip so the cut sides are facing down.
3
Bake for 50-60 minutes, or until the squash is tender. Allow it to cool.
4
In a large skillet over medium heat, cook the ground turkey, breaking it apart as it browns.
5
When the turkey is almost fully cooked, add the chopped onion and diced red bell pepper to the skillet. Cook for an additional 5 minutes, or until the onion is translucent.
6
Stir in the cumin, sage, chili powder, salt, and black pepper.
7
Scoop out the flesh from the roasted butternut squash halves, leaving about 1/4-inch of squash along the skin. Add the scooped-out squash to the skillet and mix everything together.
8
Preheat the oven to 350°F.
9
Spoon the turkey-vegetable mixture into the butternut squash skins, filling them generously.
10
Sprinkle the filled squash halves with shredded mozzarella cheese.
11
Bake for 10-15 minutes, or until the cheese is melted and bubbly.
12
Serve hot and enjoy!
Health Info
Macros
37g
CARBS
18g
FAT
32g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
MILK
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