Stuffed Acorn Squash
Recipe type: Main
- 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
- Heat oven to 450°F.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Place squash halves back into the oven for 10 minutes.
- Remove from oven, let cool for 3 minutes then serve.
Use any left over stuffing to stuff your squash half again!