Stuffed Acorn Squash
Recipe type: Main
Serves: 4
 
Ingredients
  • 2 Medium Acorn Squash
  • ½ c. Wild Rice
  • ½ lb. White Meat Ground Turkey
  • ¼ c. Finley Chopped Leeks
  • 2 Large Ears of Corn
  • 1 tsp. Minced Fresh Thyme
  • 1 tbsp. Brown Sugar
  • Salt and Pepper to taste
  • 1 c. Grated Colby Cheese
Instructions
  1. Heat oven to 450°F.
  2. Rinse ½ cup of uncooked wild rice. Place rice into a sauce pan with 1.5 cups of water and bring to a boil. Reduce to a simmer and cook, covered, for 40-45 minutes or until rice is chewy.
  3. While the rice is cooking, place the squash cut-side up on a baking sheet, then sprinkle insides with brown sugar (1/4 tbsp. for each half). Bake in the oven until tender, about 45-50 minutes.
  4. Once squash is in the oven, coat a large pan with cooking spray and start to cook the ground turkey with a little bit of salt and pepper to taste. Make sure to break up the turkey into small pieces while cooking. Cook until lightly browned.
  5. Take the 2 ears of corn, peel and wash, and then using a kitchen knife and with a plate placed underneath, cut vertically along each each corn to cut off the corn kernels.
  6. Spray another pan with cooking spray and cook the kernels, finely chopped leeks, and minced thyme over medium heat until the leeks are fragrant and softened.
  7. When rice and squash are finished cooking, take the squash halves and stuff with 2 tbsp ground turkey, 1 tbsp rice, 2 tbsp corn/leek/thyme mixture and top with grated colby cheese.
  8. Place squash halves back into the oven for 10 minutes.
  9. Remove from oven, let cool for 3 minutes then serve.
  10. Enjoy!
Notes
Use any left over stuffing to stuff your squash half again!
Recipe by LeanMeanKitchen at https://leanmeankitchen.com/stuffed-acorn-squash/