TURKEY-STUFFED ACORN SQUASH

Turkey-Stuffed Acorn Squash image

We stuff acorn squash with leftovers like turkey, dressing and cranberry sauce. Make as much or as little as you need to use everything up. -Cindy Romberg, Mississauga, Ontario

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 7

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Ingredients

2 medium acorn squash (about 1-1/2 pounds each)
1 small onion, finely chopped
2 cups cubed cooked turkey
2 cups cooked stuffing
1/2 cup whole-berry cranberry sauce
1/3 cup white wine or chicken broth
1/2 teaspoon salt

Steps:

Preheat oven to 350°. Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each half to allow them to lie flat. Place in a shallow roasting pan, hollow side down; add 1/4 in. of hot water. Bake, uncovered, 30 minutes., Meanwhile, place onion in a large microwave-safe bowl; microwave, covered, on high for 1-2 minutes or until tender. Stir in turkey, stuffing, cranberry sauce and wine., Carefully remove squash from roasting pan; drain water. Return squash to pan, hollow side up; sprinkle with salt. Spoon turkey mixture into squash cavities. Bake, uncovered, until heated through and squash is easily pierced with a fork, 25-30 minutes longer.

Nutrition Facts : Calories 502 calories, Fat 12g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 875mg sodium, Carbohydrate 73g carbohydrate (20g sugars, Fiber 9g fiber), Protein 27g protein.