96% would make again
Leftover Turkey Stuffed Squash
featured in The Best Fall Squash Recipes
for 4 servings
- 2 acorn squashes
- 2 cups leftover turkey (250 g), diced
- 1 medium onion, diced
- 1 carrot, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, minced
- 2 eggs
- 1 tablespoon olive oil, plus more for drizzling
- salt, to taste
- pepper, to taste
- Calories 453
- Fat 9g
- Carbs 58g
- Fiber 16g
- Sugar 3g
- Protein 40g
Estimated values based on one serving size.
- Preheat oven to 400°F (200°C).
- Using a sharp knife, slice off the top and bottom of an acorn squash to create flat surfaces. Slice the squash in half and scoop out the seeds with a spoon.
- Place the squash halves on a baking sheet lined with parchment paper. Drizzle the squash with olive oil and sprinkle with salt and pepper.
- Bake for 40 minutes, until the squash is tender and easily pierced with a paring knife.
- Then heat the oil in a large skillet over medium-high heat.
- Toss in the onion, carrot, celery, salt, pepper, and rosemary and sauté until the vegetables are completely tender, about 8 minutes.
- Sprinkle in the garlic and sauté until fragrant, about 1 minute.
- Pour in the turkey leftovers and stir the mixture so that everything is evenly mixed.
- Pour the mixture into a large bowl and let it cool about 5 minutes.
- Crack in the eggs and mix so that everything is evenly coated.
- Spoon the turkey mixture into the squash halves.
- Bake for 20 minutes, until the turkey mixture has browned slightly. Then serve.