This is by far one of my favorite go-to recipes! I adore acorn squash and this is a delicious way to give it a try!
See the recipe when you read more.
1/2 acorn squash
2 ounces Jennie-O Extra Lean Turkey Tenderloin
1/2 cup garbanzo beans (drained and rinsed)
1 cup sliced fresh mushrooms (button or crimini work very well)
1/4 cup of white onions, diced
1 garlic clove, minced
Fresh parsley, basil, dried Italian herb mix (I use Emeril's), granulated garlic, kosher salt, and black pepper to taste
Quick spray of olive oil spray
First, roast the acorn squash. Slice the squash in half (microwave for one minute if it is too difficult to cut in the beginning) and clean out the inside by removing all seeds with a spoon. Place the squash cut side down in a shallow baking dish with about an inch of water. Roast at 350 degrees for 30 minutes. Check the squash to see if it is tender and soft. If it is not, pierce the outer shell (dark green) with a fork; make sure there is still water in the pan, and roast for another 20 minutes.
Note: you can roast the squash ahead of time and simply microwave it with a little water in a bowl to warm it up when the stuffing is ready.
Spray a skillet with olive oil spray and bring up to a medium-high heat. Add onion and garlic and cook until tender (about five minutes). Add the garbanzo beans, mushrooms, dried herbs, salt, and pepper. Stir frequently.
Take the turkey tenderloin and pat it dry with paper towel (it helps to get a nice sear on the meat). Season with granulated garlic, dried herbs, salt and pepper. In a separate skillet (preferably cast iron) spray with olive oil spray, bring to medium-high heat and place the turkey tenderloin in the pan when it is good and hot. Sear on all sides. When the turkey is seared, slice it into bite size pieces and return to the skillet to finish cooking.
When the turkey is cooked, add it to the beans, mushrooms, and onions. Add the parsley and basil and mix well. Place the acorn squash on your plate and fill it with the delicious mixture! Enjoy!
Nutrition: 275 calories, 3 g fat, 25 mg cholesterol, 450 mg sodium, 48 g carbs, 2 g sugar, 11.5 g fiber, 23.5 g protein (based on my livestrong.com food journal)
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