Go Back
–+ servings

Turkey Meatloaf-Stuffed Acorn Squash with Wild Rice

Print oppskrift Pin oppskrift
Rett Main Course
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 2 medium acorn squash, halved lengthwise and seeded
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1/2 cup uncooked wild rice
  • 1 cup water
  • 1 pound ground turkey
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup plain breadcrumbs
  • 1 large egg
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 cup low-sodium chicken broth

fremgangsmåte
 

  • Heat the oven to 400°F. Brush the cut sides of the squash with olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place the halves cut-side down on a baking sheet and roast until just starting to soften, about 25 minutes.
  • Meanwhile, combine the wild rice and water in a small saucepan. Bring to a boil, then cover and simmer until the rice is tender and the water is absorbed, following the package timing. Set aside.
  • In a large bowl, combine the ground turkey, chopped onion, breadcrumbs, egg, tomato paste, Worcestershire sauce, dried thyme, cooked wild rice, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper. Mix gently until evenly combined.
  • Turn the roasted squash halves cut-side up. Divide the turkey and rice mixture among them, mounding it into the cavities. Pour the chicken broth into the bottom of the baking sheet, around the squash.
  • Bake until the turkey filling is cooked through and the squash is tender when pierced with a knife, about 30 to 35 minutes. Let the squash rest for a few minutes before serving.

merknader

If the squash halves wobble, trim a thin slice from their rounded bottoms before roasting so they sit more steadily. Check the center of the turkey filling with an instant-read thermometer and bake until it reaches 165°F. Leftover stuffed squash reheats well covered in the oven.
Course: Main Course
Cuisine: American
Equipment: Baking Sheet, Small Saucepan, Large Mixing Bowl, Instant-Read Thermometer