We had a wee bit of turkey leftover and I wanted to turn it into something different. Not to mention we need to get something besides mince pies, land shortbread into us !
We grew an abundance of acorn squash this year. They are not a long keeper, however these acorn squash are so delicious, a heavy cropper and I never get tired of them. These were really tasty and I will definitely be making them again. Maybe with some different meat like chicken or pork as well.
Taco Turkey Stuffed Acorn Squash
Preheat oven to 350 degrees.
Cut 3 acorn squash in half and hollow out seeds. On a sheet pan, rub squash with a tbsp of olive oil and lightly season with salt and pepper.
Roast squash face down for 25 minutes.
While squash is roasting, heat 1 tbsp Avocado oil in a frying pan.
Sauté 1/2 chopped onion and 1/2 red or green pepper until soft. Turn pan off.
Add :
2 cups of black beans (one can rinsed and drained)
2 cups of cooked corn,
2 cups of cooked chopped turkey to pan and stir.
Sprinkle with 1 1/2 tbsp of taco seasoning.
Remove squash from oven. Leave oven on and jack heat to 425 degrees.
Hollow out some of the cooked squash from each half. Add to veg/taco mix and mix well.
Spoon veg/taco mix into acorn squash halves and top generously with sharp cheddar cheese.
Return to oven and cook until cheese melts and is slightly browned, approximately 15 minutes.
Serve with sour cream on side.
Enjoy my dear friends !
Love Jenn xx
