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!
cost per recipe: $17.74
The price is determined by the national average.
small acorn squash (about 1 1/4 pounds), cut in half and seeded
pound 98% lean or 99% fat free ground turkey
tablespoon olive oil
medium onion, chopped (about 1/2 cup)
ounces (1 package) mushrooms, coarsely chopped
cloves garlic, chopped
ounces (1 package) fresh baby spinach
cups hot cooked brown rice
can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Celery Soup
teaspoons chopped fresh sage leaves
tablespoons grated Parmesan cheese
Heat the oven to 375°F. Place the squash halves, cut-side down, onto a baking sheet.
Bake for 30 minutes or until the squash is tender.
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.
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.
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.
Bake for 20 minutes. Sprinkle with the cheese.
Bake for 5 minutes or until the filling is hot.