- 3 (1-lb.) acorn squash, cut in half, seeds removed
- 1 tablespoon olive oil
- 1 (20-oz.) pkg. lean ground turkey
- 1/2 onion, chopped
- 1 (16-oz.) jar salsa
- 1 cooked rice
- 1 frozen corn, thawed
- 1 tablespoon chili powder
- 1 teaspoon garlic salt
- 1/2 shredded queso fresco or Monterey jack cheese
- 1/2 chopped cilantro
- sour cream, if desired
Heat oven to 375°. Place squash, cut side up, in 13-by-9-inch baking pan. In large skillet over medium heat, heat oil until hot. Crumble in turkey; add onion. Cook and stir until turkey is no longer pink and onion is tender; drain. Stir in salsa, rice, corn, chili powder and garlic salt. Divide mixture among each squash half. Cover. Bake 40 to 50 minutes or until squash is tender. Sprinkle with cheese and cilantro. Serve with Mexican creme, if desired.
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