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Cinnamon Apple Turkey Stuffed Acorn Squash

2 Servings Recipe By

Ingredients

  • 1 individual Squash, Acorn
  • 3/4 cups cook Ground Turkey
  • 1/2 cups peel and dice Apple, Granny Smith
  • 1/2 cups dice Onion
  • 1/2 teaspoons Cinnamon
  • 1/2 teaspoons Nutmeg
  • 1/2 cups Cranberries, Dried
  • 1/8 cups chop Pecans

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1/2 stuffed squash
  • 470 Calories
  • 15g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 78mg Cholesterol
  • 84mg Sodium
  • 62g Total Carb
  • 7g Fiber
  • 34g Total Sugars (Includes 0g Added Sugars)
  • 25g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit My Paleo Crockpot for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cut acorn squashs in half, scoop out seeds, and set aside. If squash halves will not sit flat, it may be necessary to slice off a bit of the bottom.
  2. In a skillet over medium heat, add turkey, apple, onion, cinnamon and nutmeg.
  3. Cook until apple and onions are soft.
  4. Remove pan from heat and stir in cranberries and pecans.
  5. Fill squash halves with filling mixture.
  6. Wrap each half in plastic wrap and place in indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place squash halves in slow cooker.
  3. Pour water into bottom of slow cooker.
  4. Cover and cook on LOW for 4 hours.

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