Signature Stuffed Squash
Baked squash halves are hollowed out and filled with a scrumptious combination of sautéed ground turkey, onion, mushrooms, spinach, garlic, rice, squash pulp and cream of celery soup. They’re baked to perfection and finished with a sprinkle of Parmesan cheese resulting in a dish that’s loaded with fantastic flavor!
serves
4
people
Ingredients
cost per recipe: $20.65
The price is determined by the national average.
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2
small acorn squash (about 1 1/4 pounds), cut in half and seeded
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1
pound 98% lean or 99% fat free ground turkey
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1
tablespoon olive oil
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1
medium onion, chopped (about 1/2 cup)
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8
ounces (1 package) mushrooms, coarsely chopped
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2
cloves garlic, chopped
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6
ounces (1 package) fresh baby spinach
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2
cups hot cooked brown rice
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1
can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Celery Soup
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4
teaspoons chopped fresh sage leaves
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3
tablespoons grated Parmesan cheese
How to Make It
Step 1
Heat the oven to 375°F. Place the squash halves, cut-side down, onto a baking sheet.
Step 2
Bake for 30 minutes or until the squash is tender.
Step 3
Cook the turkey in a 12-inch nonstick skillet over medium-high heat until well browned, stirring often to separate meat. Remove the turkey from the skillet.
Step 4
Reduce the heat to medium. Heat the oil in the skillet. Add the onion and cook for 5 minutes or until tender-crisp. Add the mushrooms and garlic and cook for 5 minutes or until the mushrooms are tender. Stir in the spinach and cook for 2 minutes or until the spinach is wilted.
Step 5
Scoop the pulp out of the squash halves, leaving a 1/2-inch-thick shell. Dice the pulp. Stir the turkey, squash pulp, spinach mixture, rice, soup and sage in a large bowl. Spoon the turkey mixture into the squash shells. Place the filled shells onto the baking sheet.
Step 6
Bake for 20 minutes. Sprinkle with the cheese.
Step 7
Bake for 5 minutes or until the filling is hot.
