Publix Aprons

Turkey Piccadillo-Stuffed Acorn Squash

Turkey Piccadillo-Stuffed Acorn Squash
Total Time:
20 minutes


3 small acorn squash (about 3 lb)
1 tablespoon canola oil
8 oz tomato trinity (fresh diced tomatoes, onions, bell peppers)
2 teaspoons minced roasted garlic
1 lb ground turkey breast (or ground turkey)
1 teaspoon kosher salt
2 teaspoons salt-free Italian seasoning
1 cup unsalted vegetable stock (or broth)
1 cup chunky tomato garlic pasta sauce
1 (8.8-oz) package precooked brown rice
1/3 cup raisins


  1. Cut squash in half from tip to stem; scoop out seed with a spoon. Place squash, flesh side up, in a 13- x 9-inch microwave-safe dish; cover and microwave on HIGH for 8–10 minutes or until fork tender (microwave in batches, if needed). Set aside.
  2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil, trinity mix, and garlic in pan; cook 2–3 minutes, stirring occasionally, or until vegetables are tender. Stir in turkey, salt, and seasoning; cook 3–4 minutes, stirring to crumble meat, or until turkey begins to brown.
  3. Add stock, pasta sauce, rice, and raisins to pan; cook and stir 2–3 minutes, or until mixture has thickened and turkey is 165°F. Place hot squash halves carefully on platter; fill each evenly with turkey mixture. Serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 350kcal; FAT 6.00g; SAT FAT 1.00g; TRANS FAT 0.00g; CHOL 50mg; SODIUM 510mg; CARB 54g; FIBER 9.00g; SUGARS 12g; PROTEIN 22g; CALC 10%; VIT A 20%; VIT C 50%; IRON 15%

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