With Black Beans, Southwestern Spices, and Mexican Cheese
Prep & Cook Time:25-35 min.
Cook Within:5 days
A note about serious food allergies
There are some upsides to colder weather. Case and point: Acorn Squash. We stuffed these golden gourds with a delicious mix of black beans, lean ground turkey, and red bell pepper, and smothered it with zesty melted Mexican cheese. The result is a healthy meal that will help you transition with the seasons.
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You Will Need
Prepare the Ingredients
Preheat the oven to 375 degrees. Prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Chop onion into ½" pieces. Chop green bell pepper into ½" pieces. Roughly chop parsley and garlic cloves. Cut acorn squash in half. Remove the seeds by scooping them out with a metal spoon.
Cook the Acorn Squash
Place the squash on the baking sheet. Drizzle 1 tsp. of olive oil over each acorn squash. Season with a pinch of salt and pepper. Place the squash in the oven and roast for 15 to 20 minutes, or until the golden inside of the squash is fork tender. Remove from the oven, but leave on the baking sheet.
Brown the Turkey
While the acorn squash is cooking, brown the turkey. Heat a medium-sized pot over medium-high heat. Add 1 Tsp. olive oil to the pot. When hot, add turkey and cook, stirring occasionally until browned and no pink remains, about 8-10 minutes.
Prepare the Stuffing
When turkey is browned, strain the turkey in a colander (to remove any lingering oil) and place back in to the pot. Add the onion, bell pepper, black beans, and southwest seasoning. Stir occasionally over medium heat until all ingredients are warm and beginning to soften. Season with a pinch of salt and pepper. Stir gently so the beans don’t become mashed.
Stuff the Acorn Squash
Stuff the roasted squash with the turkey and vegetable stuffing. Top with shredded cheese and place the squash back in the oven. Cook for an additional 6-8 minutes, or until cheese is melted and beginning to brown.
Plate the Dish
Place an acorn squash in the middle of the plate. Garnish with chopped parsley and a crack of freshly ground black pepper.